GC-MS analysis of ethanol and other volatile compounds in micro-volume blood samples—quantifying neonatal exposure

2013 ◽  
Vol 405 (12) ◽  
pp. 4139-4147 ◽  
Author(s):  
Rebecca L. Cordell ◽  
Hitesh Pandya ◽  
Marie Hubbard ◽  
Mark A. Turner ◽  
Paul S. Monks
Keyword(s):  
Volatile Compounds ◽  
Neonatal Exposure ◽  
Blood Samples ◽  
Ms Analysis ◽  
Volume Blood

scholarly journals Cultivation Conditions Change Aroma Volatiles of Strawberry Fruit

Horticulturae ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 81
Author(s):  
Yunduan Li ◽  
Yuanyuan Zhang ◽  
Xincheng Liu ◽  
Yuwei Xiao ◽  
Zuying Zhang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Major Contributor ◽  
Fragaria Ananassa ◽  
Strawberry Fruit ◽  
Cultivation Conditions ◽  
Soil Culture ◽  
Aroma Volatiles ◽  
Ms Analysis ◽  
Significant Difference ◽  
Strawberry Cultivars

Volatile compounds principally contribute to flavor of strawberry (Fragaria × ananassa) fruit. Besides to genetics, cultivation conditions play an important role in fruit volatile formation. Compared to soil culture as control, effects of substrate culture on volatile compounds of two strawberry cultivars (‘Amaou’ and ‘Yuexin’) were investigated. GC-MS analysis revealed significant difference in volatile contents of ‘Amaou’ strawberry caused by substrate culture. No significant effect was observed for cultivar ‘Yuexin’. For ‘Amaou’ strawberry from soil culture produced higher volatile contents compared with substrate culture. This difference is contributed by high contents of esters, lactones, ketones, aldehydes, terpenes, hydrocarbons, acids, furans and phenols in ‘Amaou’ strawberry fruit from soil culture. Furanones, beta-linalool, trans-Nerolidol and esters are major contributor to strawberry aroma, whose contents are higher in soil culture planted fruit when compared to substrate culture. Moreover, strawberry fruit from soil culture had higher transcripts related to volatile biosynthesis were observed, including FaQR, FaOMT, FaNES1, FaSAAT and FaAAT2.

Dynamic-head space GC-MS analysis of volatile odorous compounds generated from unbleached and bleached pulps and effects on strength properties during ageing

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Izhar Alam ◽  
Swati Sood ◽  
Chhaya Sharma
Keyword(s):  
Volatile Compounds ◽  
Paper Mill ◽  
Strength Properties ◽  
Degree Of Polymerization ◽  
Ambient Conditions ◽  
Bleached Pulp ◽  
Tensile Index ◽  
Ms Analysis ◽  
Odorous Compounds ◽  
Unbleached Pulp

Abstract Mixed hardwood unbleached (UB) and final bleached (FB) pulp along with the pulp of intermediate bleaching stages from an integrated paper mill have been undertaken for this study. Headspace GC-MS analysis of these pulps was made to identify the odorous compounds which are volatile organic compounds (VOCs), generated during ageing for 60 days. The result showed that a number of pre-generated VOCs such as aliphatic hydrocarbons and aldehydes are observed in the pulp sample which might be came from the process and it has been observed that upon ageing at ambient conditions, some acid functionalized VOC were generated in the pulp. The generation of these VOCs were established by ATR-FTIR analysis and the results showed that intensity of peak absorbance near 3340  cm − 1 {\text{cm}^{-1}} and 1641  cm − 1 {\text{cm}^{-1}} which represents the –OH stretching of acidic functional group and C=O stretch of aldehyde and acidic functional groups increased after ageing. Generation of acid functionalized volatile compounds were observed more in bleached pulp than in unbleached pulp. Degree of polymerization (DP) is pretty much related to the strength of paper. DP of both unbleached and bleached pulp gets reduced upon ageing while more reduction were observed in bleached pulp. Bleached pulps are more prone to degrade as compared to the unbleached pulp in terms of strength properties such as tensile index, breaking length, burst and double fold were observed. 12.3 % and 21.8 % reduction in tensile index was observed for UB and final bleached FB pulp respectively. Burst index of UB and FB pulp were found reduced to 23.8 % and 41.9 % respectively due to ageing. Reduction in the mechanical and optical properties was also observed in intermediate bleaching stages. There is much evidence for the contribution of VOCs to the degradation of paper. The results are strongly suggested that acid functionalized volatile compounds can have strong effects on degradation of cellulosic paper.

scholarly journals Molecular Species of the Alcohol Biomarker Phosphatidylethanol in Human Blood Measured by LC-MS

2009 ◽  
Vol 55 (7) ◽  
pp. 1395-1405 ◽  
Author(s):  
Anders Helander ◽  
Yufang Zheng
Keyword(s):  
Fatty Acid ◽  
Human Blood ◽  
Molecular Species ◽  
Quantitative Measurement ◽  
Selected Ion Monitoring ◽  
Blood Samples ◽  
Qualitative And Quantitative ◽  
Ms Analysis ◽  
Alcohol Biomarker ◽  
Product Ions

Abstract Background: The alcohol biomarker phosphatidylethanol (PEth) comprises a group of ethanol-derived phospholipids formed from phosphatidylcholine by phospholipase D. The PEth molecular species have a common phosphoethanol head group onto which 2 fatty acid moieties are attached. We developed an electrospray ionization (ESI) LC-MS method for qualitative and quantitative measurement of different PEth species in human blood. Methods: We subjected a total lipid extract of whole blood to HPLC gradient separation on a C4 column and performed LC-ESI-MS analysis using selected ion monitoring of deprotonated molecules for the PEth species and phosphatidylpropanol (internal standard). Identification of individual PEth species was based on ESI–tandem mass spectrometry (MS/MS) analysis of product ions. Results: The fatty acid moieties were the major product ions of PEth, based on comparison with PEth-16:0/16:0, 18:1/18:1, and 16:0/18:1 reference material. For LC-MS analysis of different PEth species in blood, we used a calibration curve covering 0.2–7.0 μmol/L PEth-16:0/18:1. The lower limit of quantitation of the method was <0.1 μmol/L, and intra- and interassay CVs were <9% and <11%. In blood samples collected from 38 alcohol patients, the total PEth concentration ranged between 0.1 and 21.7 μmol/L (mean 8.9). PEth-16:0/18:1 and 16:0/18:2 were the predominant molecular species, accounting for approximately 37% and 25%, respectively, of total PEth. PEth-16:0/20:4 and mixtures of 18:1/18:1 plus 18:0/18:2 (not separated using selected ion monitoring because of identical molecular masses) and 16:0/20:3 plus 18:1/18.2 made up approximately 13%, 12%, and 8%. Conclusions: This LC-MS method allows simultaneous qualitative and quantitative measurement of several PEth molecular species in whole blood samples.

PTR-TOF-MS analysis of volatile compounds in olive fruits

2014 ◽  
Vol 95 (7) ◽  
pp. 1428-1434 ◽  
Author(s):  
Elisa Masi ◽  
Annalisa Romani ◽  
Camilla Pandolfi ◽  
Daniela Heimler ◽  
Stefano Mancuso
Keyword(s):  
Volatile Compounds ◽  
Ms Analysis ◽  
Tof Ms

Eugenol Found by GC-MS Analysis of The Methanolic Extract of The Fruit Pulp of Indigenous Mango (Mangifera indica L.) Variety, Champa from Murshidabad District of West Bengal, India

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Mitu De ◽  
Susanta Ray ◽  
Subhasree Dutta ◽  
Santi Ranjan Dey
Keyword(s):  
Volatile Compounds ◽  
West Bengal ◽  
Methanolic Extract ◽  
Mangifera Indica ◽  
Fruit Pulp ◽  
Ms Analysis ◽  
Bioactive Component ◽  
Herbal Plants ◽  
Michelia Champaca

Indigenous mango (Mangifera indica L.) varieties have unique aroma, taste, flavour, texture and size. The interactions among volatile compounds and with sugars and acids have a role in the distinct mango flavor. Murshidabad district of West Bengal has several indigenous mango varieties that have unique attributes like taste and aroma. The indigenous Champa mango variety of Murshidabad district has a distinct aroma very similar to that of the champaka flower (Michelia champaca L.). The present investigation was to determine if there was any phyto-chemical which could be responsible for the distinct and unique aroma present in the mango variety Champa. Eugenol, a phytogenic bioactive component frequently found in diversified herbal plants was found by GC-MS analysis of the methanolic extract of the fruit pulp of indigenous mango variety, Champa.

The effect of season on the composition of the blood of lactating and non-lactating cows as revealed from repeated metabolic profile tests on 24 dairy herds

1974 ◽  
Vol 83 (1) ◽  
pp. 27-35 ◽  
Author(s):  
G. J. Rowlands ◽  
W. Little ◽  
R. Manston ◽  
Sally M. Dew
Keyword(s):  
Cell Volume ◽  
Packed Cell Volume ◽  
Dairy Herds ◽  
Urea Nitrogen ◽  
Blood Samples ◽  
Mean Values ◽  
Lactating Cows ◽  
Nitrogen Concentrations ◽  
Volume Blood ◽  
Autumn And Winter

SUMMARYBlood samples were taken from groups of lactating and non-lactating cows on three occasions from each of 24 commercial dairy herds sampled eight herds at a time at 6-weekly intervals throughout 1972. The blood samples were analysed for packed cell volume, blood glucose and haemoglobin, and for the serum concentrations of albumin, total protein, urea nitrogen, Ca, inorganic phosphate, Mg, K, Na, Cu, and Fe.Clear seasonal patterns were evident for packed cell volume and the mean concentrations of urea nitrogen and haemoglobin each of which were highest during the summer months. The effect of season on the concentrations of the other constituents was smaller. Mean values of packed cell volume, haemoglobin and Fe were consistently higher in the non-lactating cows than in the lactating cows. Mean concentrations of Mg were lower in the blood of non-lactating cows throughout the year; Cu concentrations followed a similar trend in the autumn and winter.There was evidence of overall herd differences regardless of season, in particular for Cu, globulin, Fe and urea nitrogen concentrations.

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