headspace solid phase microextraction (hs-spme) supplies (Millipore)
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headspace solid phase microextraction (hs-spme) supplies
Headspace Solid Phase Microextraction (Hs Spme) Supplies, supplied by Millipore, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/headspace+solid+phase+microextraction+(hs-spme)+supplies/headspace+solid+phase+microextraction++hs+spme/pm16339183-53-1-10
Average 90 stars, based on 1 article reviews
Headspace Solid Phase Microextraction (Hs Spme) Supplies, supplied by Millipore, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/headspace+solid+phase+microextraction+(hs-spme)+supplies/headspace+solid+phase+microextraction++hs+spme/pm16339183-53-1-10
Average 90 stars, based on 1 article reviews
headspace solid phase microextraction (hs-spme) supplies - by Bioz Stars,
2026-10
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Extraction:Article Title: A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas ( Camellia sinensis ) Article Snippet: The extraction bottle was placed in an air bath (45°C) to equilibrate for 5 min, volatile constituent was extracted using a Article Title: Host Plant Perception and Selection in the Sibling Species Macrolophus melanotoma and Macrolophus pygmaeus (Hemiptera: Miridae) Article Snippet: The electroantennogram responses (EAGs) of Macrolophus melanotoma and Macrolophus pygmaeus (Hemiptera: Miridae) exposed to volatile compounds (VOCs) of host and non-host plants were compared.. The VOCs were identified by gas chromatography.. Hosts and non-hosts eliciting similar EAGs were tested in olfactory assays against plants without a significant EAGs for the two Macrolophus species. Article Title: Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying Article Snippet: In this research, we studied the effects of hot water blanching (HB), deep frying (DF), and blanching combined with deep frying (BF) on the lipid oxidation and flavor characteristics of crayfish.. The results indicated that crayfish which were subjected to blanching before frying had higher fat content but lower levels of certain indicators such as acid value, ρ-anisidine, conjugated alkenes, and thiobarbituric acid value compared to those only fried.. Blanching prior to frying resulted in a significant increase in free amino acids, particularly umami amino acids. Article Title: Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix. Article Snippet: In order to further clarify the regulation of tannic acid on the off-flavor in starch-based algal oil emulsions, the effect of different starch matrix (OSA starch and OSA starch-tannic acid complex) on the release capacities of aldehydes (pentanal, hexanal, heptanal, nonanal) were investigated.. The adsorption and retention ability, thermodynamic parameters, and hydrophobicity of aldehydes in the starch matrix were analyzed.. Nonanal exhibited the strongest adsorption ability (65.01%–85.69%) with the starch matrix, followed by heptanal, hexanal, and pentanal, which accounted for the structures of aldehydes. Article Title: Inhibition of Penicillium digitatum and Citrus Green Mold by Volatile Compounds Produced by Enterobacter cloacae Article Snippet: Volatile compounds were extracted by a headspace solid-phase microextraction (HS-SPME) device (SUPELCO, Bellefonte, PA, USA) equipped with 50/30 μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS, SUPELCO) fibers. Article Title: Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue. Article Snippet: In this study, volatile profiles and taste properties of Harbin red sausages prepared with traditional and conventional processing methods were evaluated using solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC/MS) coupled with electronic nose (E-nose) and electronic tongue (E-tongue).. Four varieties of traditional sausages and four varieties of conventional sausages were selected.. A total of 131 volatiles were identified, of which 50 were found in all sausages, and of which 77 were significantly different between traditional sausages and conventional sausages. Article Title: GC-MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing. Article Snippet: The chemical composition of black tea during tea processing is in a state of flux.. However, the dynamic changes of this sophisticated metabolic process are far from clear.. GC–MS-based metabolomic analyses were performed to examine changes in volatile and non-volatile compounds throughout the five stages of tea processing. Article Title: Nutritional components, volatile constituents and antioxidant activities of 6 chickpea species Article Snippet: The physicochemical, nutritional and functional properties of 6 chickpea species (T2-3, A-1, Benying-1, YZ-514, YZ -32 and YZ-364) from Xinjiang (China) were studied, and the volatile profile was assessed using solid solidphase microextraction combined with gas chromatography–mass spectrometry (SPME/GC–MS).. The range of the starch content was from 38.9±±0.2 to 42.3 ± 0.2%, fat was from 5.6 ± 0.1 to 6.5 ± 0.1%, that of moisture was from 6.31 ± 0.02 to 8.18 ± 0.02%, that of crude protein was from 23.1 ± 0.03 to 25.6 ± 0.1%, that of ash was from 1.85 ± 0.01 to 2.9 ± 0.1%, that of soluble sugar was from 9.08 ± 0.04 to11.5 ± 0.05% and that of total amino acid was from 19.9 ± 0.3 to 23.7 ± 0.4 g/100 g. The total phenolic, anthocyanin and flavonoid contents of YZ-364 with an intense black coat color among the 6 chickpea species were the highest, which were 1.67 ± 0.01 mg gallic acid equivalents (E)/g, 65.5 ± 0.1 mg/kg cyanidin 3-O-glucoside and 0.1 ± 0.01 mg rutin E/g extract (p < 0.05).. YZ-364 also showed the highest DPPH (IC50: 1.0 ± 0.1 mg/mL), ABTS (IC50: 2.3 ± 0.2 mg/mL) and FRAP (0.62 ± 0.01 μmol E/g extract). Solid-phase Microextraction:Article Title: A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas ( Camellia sinensis ) Article Snippet: The extraction bottle was placed in an air bath (45°C) to equilibrate for 5 min, volatile constituent was extracted using a Article Title: Host Plant Perception and Selection in the Sibling Species Macrolophus melanotoma and Macrolophus pygmaeus (Hemiptera: Miridae) Article Snippet: The electroantennogram responses (EAGs) of Macrolophus melanotoma and Macrolophus pygmaeus (Hemiptera: Miridae) exposed to volatile compounds (VOCs) of host and non-host plants were compared.. The VOCs were identified by gas chromatography.. Hosts and non-hosts eliciting similar EAGs were tested in olfactory assays against plants without a significant EAGs for the two Macrolophus species. Article Title: Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying Article Snippet: In this research, we studied the effects of hot water blanching (HB), deep frying (DF), and blanching combined with deep frying (BF) on the lipid oxidation and flavor characteristics of crayfish.. The results indicated that crayfish which were subjected to blanching before frying had higher fat content but lower levels of certain indicators such as acid value, ρ-anisidine, conjugated alkenes, and thiobarbituric acid value compared to those only fried.. Blanching prior to frying resulted in a significant increase in free amino acids, particularly umami amino acids. Article Title: Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix. Article Snippet: In order to further clarify the regulation of tannic acid on the off-flavor in starch-based algal oil emulsions, the effect of different starch matrix (OSA starch and OSA starch-tannic acid complex) on the release capacities of aldehydes (pentanal, hexanal, heptanal, nonanal) were investigated.. The adsorption and retention ability, thermodynamic parameters, and hydrophobicity of aldehydes in the starch matrix were analyzed.. Nonanal exhibited the strongest adsorption ability (65.01%–85.69%) with the starch matrix, followed by heptanal, hexanal, and pentanal, which accounted for the structures of aldehydes. Article Title: Inhibition of Penicillium digitatum and Citrus Green Mold by Volatile Compounds Produced by Enterobacter cloacae Article Snippet: Volatile compounds were extracted by a headspace solid-phase microextraction (HS-SPME) device (SUPELCO, Bellefonte, PA, USA) equipped with 50/30 μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS, SUPELCO) fibers. Article Title: Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue. Article Snippet: In this study, volatile profiles and taste properties of Harbin red sausages prepared with traditional and conventional processing methods were evaluated using solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC/MS) coupled with electronic nose (E-nose) and electronic tongue (E-tongue).. Four varieties of traditional sausages and four varieties of conventional sausages were selected.. A total of 131 volatiles were identified, of which 50 were found in all sausages, and of which 77 were significantly different between traditional sausages and conventional sausages. Article Title: GC-MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing. Article Snippet: The chemical composition of black tea during tea processing is in a state of flux.. However, the dynamic changes of this sophisticated metabolic process are far from clear.. GC–MS-based metabolomic analyses were performed to examine changes in volatile and non-volatile compounds throughout the five stages of tea processing. Article Title: Nutritional components, volatile constituents and antioxidant activities of 6 chickpea species Article Snippet: The physicochemical, nutritional and functional properties of 6 chickpea species (T2-3, A-1, Benying-1, YZ-514, YZ -32 and YZ-364) from Xinjiang (China) were studied, and the volatile profile was assessed using solid solidphase microextraction combined with gas chromatography–mass spectrometry (SPME/GC–MS).. The range of the starch content was from 38.9±±0.2 to 42.3 ± 0.2%, fat was from 5.6 ± 0.1 to 6.5 ± 0.1%, that of moisture was from 6.31 ± 0.02 to 8.18 ± 0.02%, that of crude protein was from 23.1 ± 0.03 to 25.6 ± 0.1%, that of ash was from 1.85 ± 0.01 to 2.9 ± 0.1%, that of soluble sugar was from 9.08 ± 0.04 to11.5 ± 0.05% and that of total amino acid was from 19.9 ± 0.3 to 23.7 ± 0.4 g/100 g. The total phenolic, anthocyanin and flavonoid contents of YZ-364 with an intense black coat color among the 6 chickpea species were the highest, which were 1.67 ± 0.01 mg gallic acid equivalents (E)/g, 65.5 ± 0.1 mg/kg cyanidin 3-O-glucoside and 0.1 ± 0.01 mg rutin E/g extract (p < 0.05).. YZ-364 also showed the highest DPPH (IC50: 1.0 ± 0.1 mg/mL), ABTS (IC50: 2.3 ± 0.2 mg/mL) and FRAP (0.62 ± 0.01 μmol E/g extract). |