细尖光萼苔挥发性成分的分析

采用水蒸气蒸馏法从细尖光萼苔提取挥发性成分,运用GC-MS联用技术对挥发性成分进行鉴定,用色谱峰面积归一化法计算各成分的相对含量,鉴定了细尖光萼苔挥发性成分20种。     

缬草挥发油化学成分的研究

采用气相色谱-质谱联用仪对产于太白县的缬草根和茎叶中的挥发油成分分别进行分析,从根中鉴定出45种成分,以茎叶中鉴定出67种成分,并用GC测定了每一成分在该挥发油中的含量。     

Volatile components of Polygonum hydropiper distributed in Guizhou Province

采用固相微萃取法和水蒸气蒸馏法提取出贵州产辣蓼的挥发性成分,运用GC-MS联用技术对挥发性成分进行分析鉴定,并采用峰面积归一法确定各成分的相对含量.固相微萃取物中鉴定出48个化合物,主要有β-石竹烯(27.02％),正癸醇(14.39％),十二醛(12.96％)等,水蒸气蒸馏物中鉴定出27个化合物,β-红没药烯(19.00％),补身树醇(15.25％),十二醛(14.41％)等.辣蓼中挥发性成分经两种不同提取方法成分存在明显差异.与文献数据比较,不同省区产的辣蓼挥发性成分差异很大.体外抗菌试验表明,辣蓼挥发性成分具有抑菌作用,这些研究结果为辣蓼的有效利用提供了依据.     

贵州产辣蓼挥发性成分分析

采用固相微萃取法和水蒸气蒸馏法提取出贵州产辣蓼的挥发性成分,运用GC-MS联用技术对挥发性成分进行分析鉴定,并采用峰面积归一法确定各成分的相对含量。固相微萃取物中鉴定出48个化合物,主要有β-石竹烯(27.02%),正癸醇(14.39%),十二醛(12.96%)等,水蒸气蒸馏物中鉴定出27个化合物,β-红没药烯(19.00%),补身树醇(15.25%),十二醛(14.41%)等。辣蓼中挥发性成分经两种不同提取方法成分存在明显差异。与文献数据比较,不同省区产的辣蓼挥发性成分差异很大。体外抗菌试验表明,辣蓼挥发性成分具有抑菌作用,这些研究结果为辣蓼的有效利用提供了依据。     

白马骨挥发性化学成分研究

采用水蒸气蒸馏法从白马骨中提取其挥发性成分,再通过气-质联用(GC-MS)技术对所提取的挥发性成分进行分离鉴定,共测定了其中的43种成分.已成功鉴定的成分占样品总量的88.87%,其主要成分为脂肪酸,占挥发性成分总量的52.12%,其次为烯烃化合物12.66%,醇类化合物8.97%,酮类化合物5.90%,酯类化合物3.84%,烷烃化合物3.28%,醛类化合物2.10%.     

超临界柚子鲜花芳香性成分的研究

本文介绍了采用超临界CO2萃取新鲜柚子花中芳香性成分,并用气相色谱-质谱联用仪对其中化学成分进行分析鉴定.共鉴定出31个芳香性有机化学成分,占超临界CO2萃取柚子鲜花总芳香油的78.886%.通过对柚子花芳香性成分的分析,为开发高附加值的柚子花香精香料提供科学依据.     

构树叶中挥发油成分研究

采用水蒸气蒸馏与GC-MS联用技术,对构树叶挥发油成分进行提取、分离和鉴定,共获得54个色谱蜂,鉴定出33种化学成分。     

不同品种桉树叶挥发性成分的GC-MS分析

对不同品种的桉树叶挥发性成分进行了气质联用成分分析。采用水蒸气蒸馏法提取桉树叶片中的挥发性成分,并用气相色谱-质谱联用技术分析鉴定。在被鉴定的成分中,桉叶油素和4-松油烯醇为窿缘桉、尾巨桉、粗皮桉、尾叶桉、大叶桉五种桉树叶片的共有成分;柠檬桉叶的主要挥发成分为(L)-香茅醛和乙酸香茅酯。结果表明,不同品种桉树叶挥发性成分种类及其含量存在差异。     

鄂西香茶菜中挥发油成分分析

采用水蒸汽蒸馏法分别从鄂西香茶菜的叶、花和果实中提取挥发油,并用气相色谱-质谱联用技术（GC-MS）对其挥发油中的化学成分进行分离和结构鉴定,运用气相色谱峰面积归一化法确定各成分的相对百分含量。从鄂西香茶菜的3种挥发油中共鉴定出39种成分,分别从叶、花及果实中鉴定出18、19和23种成分,其中只有6种成分在这3个部位都被鉴出,3种不同部位得到的挥发油成分差异较大。它们的挥发油中主要成分为单萜、倍半萜和二萜类化合物。     

HS-SPME-GC-MS测定黄花菜不同部位中挥发性成分

为了测定黄花菜新型品种(金娃娃)各部位中挥发性的成分,采用顶空固相微萃取法结合气相色谱-质谱联用技术,对冷冻干燥制得的黄花菜品种(金娃娃)的不同部位(开花、花苞、根、茎、叶)干燥样品和晒干花苞样品进行挥发性成分测定。结果表明:从金娃娃六个部位中共鉴定了110种化合物,其中晒干花苞部位鉴定了60种,开花部位鉴定了38种,花苞部位鉴定了24种,根部位鉴定了37种,叶部位鉴定了26种,茎部位鉴定了24种。各部位中均有其特殊的挥发性成分,其中晒干花苞部位、根部位和开花部位挥发性成分差异较大,同时各部位也有相同的挥发性成分,其中3-呋喃甲醇(3-furanmethanol)和芳樟醇(linalool)、壬醛(nonanal)为各部位中的主要挥发性物质。     

Global landscape of structural proteins of infectious spleen and kidney necrosis virus

Infectious spleen and kidney necrosis virus (ISKNV), the type species of the genus Megalocytivirus in the family Iridoviridae, causes severe damage to mandarin fish cultures in China. Little is known about the proteins of ISKNV virions. In this study, a total of 38 ISKNV virion-associated proteins were identified by four different workflows with systematic and comprehensive proteomic approaches. Among the 38 identified proteins, 21 proteins were identified by the gel-based workflows (one-dimensional [1-D] and two-dimensional [2-D] gel electrophoresis). Fifteen proteins were identified by 1-D gel electrophoresis, and 16 proteins were identified by 2-D gel electrophoresis, with 10 proteins identified by both methods. Another 17 proteins were identified only by liquid chromatography (LC)-based workflows (LC-matrix-assisted laser desorption ionization [MALDI] and linear trap quadrupole [LTQ]-Orbitrap). Among these 17 LC-identified proteins, 5 proteins were identified uniquely by the LC-MALDI workflow, whereas another 6 proteins were identified only by the LTQ-Orbitrap workflow. These results underscore the importance of incorporation of multiple approaches in identification of viral proteins. Based on viral genomic sequence, genes encoding these 38 viral proteins were cloned and expressed in vitro. Antibodies were produced against these 38 proteins to confirm the ISKNV structural proteins by Western blotting. Of the newly identified proteins, ORF 056L and ORF 118L were identified and confirmed as two novel viral envelope proteins by Western blotting and immunoelectron microscopy (IEM). The ISKNV proteome reported here is currently the only characterized megalocytivirus proteome. The systematic and comprehensive identification of ISKNV structural proteins and their localizations in this study will facilitate future studies of the ISKNV assembly process and infection mechanism.     

Separation and identification of soybean leaf proteins by two-dimensional gel electrophoresis and mass spectrometry

To establish a proteomic reference map for soybean leaves, we separated and identified leaf proteins using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) and mass spectrometry (MS). Tryptic digests of 260 spots were subjected to peptide mass fingerprinting (PMF) by matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) MS. Fifty-three of these protein spots were identified by searching NCBInr and SwissProt databases using the Mascot search engine. Sixty-seven spots that were not identified by MALDI-TOF-MS analysis were analyzed with liquid chromatography tandem mass spectrometry (LC-MS/MS), and 66 of these spots were identified by searching against the NCBInr, SwissProt and expressed sequence tag (EST) databases. We have identified a total of 71 unique proteins. The majority of the identified leaf proteins are involved in energy metabolism. The results indicate that 2D-PAGE, combined with MALDI-TOF-MS and LC-MS/MS, is a sensitive and powerful technique for separation and identification of soybean leaf proteins. A summary of the identified proteins and their putative functions is discussed.     

白兰花被片发育过程中香精油化学成分的GC-MS分析

用固相微萃取法萃取白兰(Michelia alba Dc.)花被片不同发育阶段的香精油,并用GC-MS对其化学成分进行鉴定,峰面积归一化法测定各成分的相对含量.结果表明,白兰花被片5个发育时期的香精油的化学成分不同,分别鉴定出30、29、28、30和27种化学成分.含量较多的是萜类化合物、烷烃类物质、酯类化合物、酸类化合物和醇类化合物.有16种化学成分在3个以上时期能检测到,其中14种萜类化合物,1种胺类化合物和1种芳香化合物.有7种成分是第Ⅳ期独有的.由此推测,白兰花发育的第Ⅳ时期是窨制花茶或提取香精油的最佳时期,但在不能及时窨制花茶或提取香精油或远距离运输的情况下,选择第Ⅲ时期采摘更为合适.     

GC-MS法测定阳荷花挥发油的成分

为分析阳荷Zingiber striolatum Diels.花挥发油中的成分,采用水蒸气蒸馏的方法提取阳荷花中的挥发性成分,应用气相色谱-质谱联用法对化学成分进行鉴定,用峰面积归一化法测定各个化合物在挥发油中的相对百分含量。检测出59个化学成分,鉴定了其中55个化学成分总提物的95.54%。其中烯烃类占49.08%,醇类化合物占22.39%,醛类化合物占6.07%,酯类占4.72%,氧化物占4.25%,酮类化合物占2.26%,,还含有少量的烷烃占2.19%,苯的衍生物占1.81%。     

Shotgun proteome analysis of protein cleavage in apoptotic cells

A new shotgun proteomics approach was employed to identify degraded proteins. Jurkat T-cells were induced to undergo apoptosis by Fas (CD95/Apo-1) stimulation. The proteins were separated by large (30 cm) sodium dodecyl sulphate-polyacrylamide gel electrophoresis and identified by liquid chromatography-tandem mass spectrometry after digestion of 100 gel slices with trypsin. The molecular masses of the individual gel slices were calculated through the known theoretical masses of the identified proteins. Proteins were defined as degradation candidates if either the empirical determined molecular mass was at most 80% of the theoretical value, or if proteins were identified in clearly different gel slices. In this manner, the degradation of 11 already identified apoptosis-modified proteins was confirmed and nine until now unknown degradation candidate proteins identified. Degradation during apoptosis must be verified by additional techniques such as in vitro caspase assays as shown for nucleolin and Rho GDI 2. The results presented confirm the suitability of a shotgun approach for the identification of putative protease targets.     

酯酶试验与聚合酶链反应鉴别中间普氏菌的比较研究

目的 研究脂酶试验和常规生化方法与聚合酶链反应比较在鉴别中间普氏菌Pi中的敏感度和特异度。方法 对207株牙周临床分离的产黑色素G厌氧杆菌分别进行脂酶试验、常规生化法鉴定和16srRNA特异引物PCR鉴定。结果 207株实验菌中PCR鉴定出Pi97株,脂酶试验检测出Pi126株,其中有85株PCR阳性,其敏感度为87．6％,特异度为63．7％。常规生化方法和脂酶试验共同鉴定出Pi80株,其中有55株PCR为阳性,其敏感度为67％,特异度为86．4％。结论 脂酶与常规生化方法对Pi的鉴别能力低于PCR（ P＜0．05）,尚不能作为Pi菌种的可靠鉴定方法。     

Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction

The aqueous extract of dried bonito (Katsuobushi) was distilled under reduced pressure. The resulting distillate with diethyl ether and the extract was separated into acidic, phenolic, basic and neutral fractions. The neutral fraction was further fractionated into ten sub-fractions by silica gel column chromatography. All these sub-fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.

One hundred and sixty-five compounds were identified and 12 compounds were tentatively identified from the neutral fraction. Among them, 111 compounds were newly identified as flavor components of Katsuobushi.     

陕西南部地区茶叶挥发性成分的研究

用水蒸气蒸馏法分别从陕西南部不同产地的茶叶中提取挥发油,利用气相色谱-质谱联用技术对挥发油中的化学成分进行分离和结构鉴定,运用气相色谱面积归一化法确定各个成分的相对百分含量。从南郑县茶叶挥发油中鉴出51种成分,从宁强县茶叶挥发油中鉴出47种成分,从西乡县茶叶挥发油中鉴出46种成分,各挥发油成分存在着一定的差异。对陕南不同产地茶叶的挥发油做了抗氧化试验,结果表明各挥发油对.OH均有明显的清除作用。     

牛蒡挥发油化学成分分析

用乙醚抽提牛蒡挥发油,运用GC-MS技术,结合计算机检索对其化学成分进行分析鉴定,用色谱峰面积归一化法计算各组分的相对含量。分离出68个组分,鉴定了其中63个组分,占总挥发油量的87．67％。牛蒡挥发油的主要成分为亚麻酸甲酯、亚油酸、三甲基-8-亚甲基-十氢化-2-萘甲醇、苯甲醛等。