Aromatic Components Analysis of HongDao Clam by HS-SPME and GC-MS

Abstract

s: The paper extracted the flavor components of Hongdao Clam by using HS-SPME Technique and made an analysis of it by GC-MS. It compared the analysis results of 75 μm Carboxen/PDMS microextraction fibers and 100 μm PDMS microextraction fibers, with the result that the later one was suitable for flavour substance analysis of Hongdao Clam. Besides, by comparing the flavor components of Hongdao clam meat and soup, the thesis reached a conclusion that there are eight common ingredients in them, as well as the type and relative percentage composition of the flavor substance. This research provided a reference for the application of combining SPME and GC-MS techniques in aquatic product processing industry.

Isolation of Phthalates and Terephthalates from Plant Material – Natural Products or Contaminants?

“…In a number of papers listed here, though, the connection is made between phthalates and plasticizers [88], although it is not precisely noted that the phthalates isolated from the organisms are true of anthropogenic nature. In certain cases, it was not relevant for the authors whether the isolated phthalates were actual plant metabolites or anthropogenic contaminants, such as in the case of identifying the volatile components that make up the bouquet of pineapples of different degrees of ripeness [89], where both dibutyl phthalate (5) and diisobutyl phthalate (12) were found; or in the case of identifying the flavor components of clams and mussels such as from the Hongdao clam [90], where dibutyl phthalate (5) and diethyl phthalate were isolated, or from the muscles of four other Chinese sea clams, where dibutyl phthalate (5) and butyl benzyl phthalate (1) were isolated [91]. In other cases, the authors were very much aware of the possibility of the isolated phthalate being a contaminant.…”