scholarly journals Gas chromatography-mass spectrometry in the taxonomy of Miscanthus

2020 ◽  
Vol 23 (8) ◽  
pp. 1076-1081
Author(s):  
N. M. Slynko ◽  
N. V. Burmakina ◽  
O. M. Potseluyev ◽  
S. Yu. Kapustyanchik ◽  
G. Yu. Galitsin ◽  
...  

Chemotaxonomy as a system approach deals with intra- and interspecific polymorphism of a group of taxa in order to clarify their taxonomic positions or to select material for selection or introduction. In this study we performed chemotaxonomic analysis of specimens of Miscanthus sinensis and M. sacchariflorus collected in the Russian Far East and of hybrid plants of both natural and artificial origin. We found 153 substances and identified 143 of them in extracts of eleven Miscanthus plants by gas chromatography-mass spectrometry (GC-MS). These substances can be grouped into alkanes (20 compounds), fatty acids (34), phenols (13), sterols (18) toсopherols (8), norterpenoids (12), and phytols (13), as well as their derivatives. The main components of the extracts of miscanthus samples are fatty acids and their derivatives (total content 19.94–41.02 %), dominated by palmitic and linolenic acids, and sterols (mainly β-sitosterol, stigmasterol, and α-amyrin), which constitute 17.15–31.73 %. The values of the CPI “oddness index” for the alkane components of the extracts were within 1.55–7.18, with extracts from leaves of the Far Eastern samples characterized by the lower half of this range (1.55–2.74), while extracts from leaves of hybrids fell to the upper half (5.78–7.18). Principal component analysis of extraction profiles allowed us to separate three distinct clusters: M. sinensis, M. sachariflorus, and their hybrids, as well as to verify the origin of one of the natural hybrids. The results of chemotaxonomic analysis mostly matched those of DNA sequencing of a fragment of the plastid genome, which, moreover, allowed us to identify the species nature of the maternal plants used to obtain these hybrids. Chemotaxonomic analysis using GC-MS was found to be an efficient additional technique to delimit various morphological forms of M. sinensis, M. sachariflorus, and their hybrids.

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.


1977 ◽  
Vol 5 (6) ◽  
pp. 665-667
Author(s):  
C W Moss ◽  
M A Lambert ◽  
G L Lombard

Cellular fatty acids of Peptococcus variables and Peptostreptococcus anaerobius were identified by gas chromatography, mass spectrometry, and associated analytical techniques. Iso- and anteiso-branched-chain acids were major components in both species.


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