scholarly journals Optimization and Characterization of Wood Vinegar Produced by Shorea laevis Ridl Wood Pyrolysis

2020 ◽  
Vol 20 (4) ◽  
pp. 825
Author(s):  
Hasan Ashari Oramahi ◽  
Tsuyoshi Yoshimura ◽  
Elvi Rusmiyanto ◽  
Kustiati Kustiati
Keyword(s):  
Mass Spectrometry ◽  
Particle Size ◽  
Pyrolysis Temperature ◽  
Wood Particle ◽  
Gas Chromatography Mass Spectrometry ◽  
Box Behnken Design ◽  
Wood Vinegar ◽  
Wood Pyrolysis ◽  
The Mathematical Model

In this study, the Box-Behnken Design (BBD) was employed to investigate the effects of wood particle size, pyrolysis temperature, and pyrolysis time on the production of wood vinegar from Indonesia “bengkirai” wood (Shorea laevis Ridl). Characterization of wood vinegar was conducted by gas chromatography-mass spectrometry (GC-MS). Three variable designs consisting of wood particle size (2.00, 2.38, and 3.36 mm), pyrolysis temperature (350, 400, and 450 °C), and pyrolysis time (105, 120, and 135 min) were employed in a BBD response surface methodology (RSM-BBD). RSM-BBD results suggested that maximum wood vinegar yield would be obtained with a wood particle size of 3.85 mm, pyrolysis temperature of 400 °C, and pyrolysis time of 93 min. In addition, the mathematical model indicated the maximum wood vinegar yield would be 30.31%. The main compounds in wood vinegar were acetic acid, 1-hydroxy-2-propanone, furfural, 2,3-pentanedione, phenol, 2-methoxy phenol, 2-methoxy-4-methyl phenol, 2,6-dimethoxy phenol, and 1,2,4-trimethoxybenzene.

scholarly journals Optimasi Produksi Asap Cair Dari Kayu Medang (Cinnamomum sp.) Menggunakan Metode Permukaan Respon

2020 ◽  
Vol 16 (1) ◽  
pp. 37
Author(s):  
H. A. Oramahi ◽  
Farah Diba ◽  
Rizka Diah Permana
Keyword(s):  
Particle Size ◽  
Pyrolysis Temperature ◽  
Wood Particle ◽  
Polynomial Equation ◽  
Optimal Conditions ◽  
Box Behnken Design ◽  
Wood Vinegar ◽  
Wood Pyrolysis ◽  
Order Polynomial ◽  
Experimental Runs

In this work medang wood (Cinnamomum spp.) was pyrolyzed to produces wood vinegar. The effect of several parameters including the wood particle size, pyrolysis temperature, and pyrolysis time on the pyrolysis efficiency was tested to identify the optimal wood vinegar production conditions. The efficient response surface methodology (RSM) with the Box-Behnken design (BBD) was used for modeling and optimization of the process parameters. RSM used three variable designs namely particle size of wood of 2.38, 3.36, and 4.76 mm, respectively, pyrolysis temperature of 370, 400 and 430°C, respectively, and pyrolysis times 90, 120 and 150 minutes, respectively, with the total of 15 experimental runs. The responses of the BBD fitted with a second-order polynomial equation, illustrating the wood vinegar yield was Y = 15.20 + 0.31 X1 + 5.00 X2 + 0.48 X3 – 1.84 X12 – 1.18 X22 + 0.63 X1.X2 + 0.35 X1.X3 + 0.31 X2.X3 – 0.27 X3.X3.  The optimal conditions found to be at the particle size of wood, pyrolysis temperature, and pyrolysis time were 4.76 mm, 475 °C, 195 minutes, respectively, and yield of wood vinegar was 22.90%.

Characterization of drug interferences caused by coelution of substances in gas chromatography/mass spectrometry confirmation of targeted drugs in full-scan and selected-ion monitoring modes

1994 ◽  
Vol 40 (2) ◽  
pp. 216-220 ◽  
Author(s):  
A H Wu ◽  
D Ostheimer ◽  
M Cremese ◽  
E Forte ◽  
D Hill
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrometric Analysis ◽  
Targeted Drugs ◽  
Selected Ion Monitoring ◽  
Internal Standards ◽  
Target Drug ◽  
Full Scan ◽  
Chromatographic Mass

Abstract Interference by substances coeluting with targeted drugs is a general problem for gas chromatographic/mass spectrometric analysis of urine. To characterize these interferences, we examined human urine samples containing benzoylecgonine and fluconazole, and other drug combinations including deuterated internal standards that coelute (ISd,c) with target drugs, by selected-ion monitoring (SIM) and full-scan mass spectrometry. We show that, by SIM analysis, detecting the presence of an interferent is dependent on the specific IS used for the assay. When an ISd,c is used, the presence of another coeluting substance (interferent) suggests that the intensity of IS ions is substantially diminished, because the interferent affects both the ISd,c and target drug. When a noncoeluting IS (ISnc) is used, the interferent cannot be discerned unless it coincidently contains one or more of the ions monitored for either the target drug or ISnc. Under full-scan analysis, a coeluting interferent is directly discernable by examining the total ion gas chromatogram.

scholarly journals Identification and Analytical Characterization of a Novel Synthetic Cannabinoid-Type Substance in Herbal Material in Europe

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 793
Author(s):  
Emmanouil D. Tsochatzis ◽  
Joao Alberto Lopes ◽  
Margaret V. Holland ◽  
Fabiano Reniero ◽  
Giovanni Palmieri ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Cannabinoid Receptor ◽  
Analytical Data ◽  
Synthetic Cannabinoids ◽  
Synthetic Cannabinoid ◽  
Gas Chromatography Mass Spectrometry ◽  
New Psychoactive Substances ◽  
Synthetic Cannabinoid Receptor Agonists ◽  
Analytical Laboratories

The rapid diffusion of new psychoactive substances (NPS) presents unprecedented challenges to both customs authorities and analytical laboratories involved in their detection and characterization. In this study an analytical approach to the identification and structural elucidation of a novel synthetic cannabimimetic, quinolin-8-yl-3-[(4,4-difluoropiperidin-1-yl) sulfonyl]-4-methylbenzoate (2F-QMPSB), detected in seized herbal material, is detailed. An acid precursor 4-methyl-3-(4,4-difluoro-1-piperidinylsulfonyl) benzoic acid (2F-MPSBA), has also been identified in the same seized material. After extraction from the herbal material the synthetic cannabimimetic, also referred to as synthetic cannabinoid receptor agonists or “synthetic cannabinoids”, was characterized using gas chromatography-mass spectrometry (GC-MS), 1H, 13C, 19F and 15N nuclear magnetic resonance (NMR) and high-resolution tandem mass spectrometry (HR-MS/MS) combined with chromatographic separation. A cheminformatics platform was used to manage and interpret the analytical data from these techniques.

scholarly journals Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 801
Author(s):  
Kornelia Kaczmarska ◽  
Matthew Taylor ◽  
Udayasika Piyasiri ◽  
Damian Frank
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase ◽  
Food Products ◽  
High Protein ◽  
Gas Chromatography Mass Spectrometry ◽  
Protein Food ◽  
Volatile Flavor ◽  
Orbitrap Mass Spectrometry ◽  
Metabolite Profiles

Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.

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