Ahamad Bustamam Muhammad Safwan, Hadithon Kamarul Arifin, Mediani Ahmed, Abas Faridah, Rukayadi Yaya, Lajis Nordin, Shaari Khozirah, Safinar Ismail Intan
Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
J Anal Methods Chem. 2017;2017:7891434. doi: 10.1155/2017/7891434. Epub 2017 Feb 1.
In a study to determine the stability of the main volatile constituents of seeds stored under several conditions, eight storage conditions were established, based on the ecological abiotic effects of air, heat, and light. Six replicates each were prepared and analyzed with Headspace-Gas Chromatography-Mass Spectrometry (HS-GC-MS) for three time points at the initial (1st day (0)), 14th (1), and 28th (2) day of storage. A targeted multivariate analysis of Principal Component Analysis revealed that the stability of the main volatile constituents of the whole seeds was better than that of the ground seeds. Exposed seeds, whole or ground, were observed to experience higher decrement of the volatile composition. These ecofactors of air, heat, and light are suggested to be directly responsible for the loss of volatiles in seeds, particularly of the ground seeds.
在一项确定种子在几种条件下储存时主要挥发性成分稳定性的研究中，基于空气、热量和光照的生态非生物效应，设定了八种储存条件。每种条件下准备六个重复样本，并在储存初始（第1天（0））、第14天（1）和第28天（2）这三个时间点，使用顶空-气相色谱-质谱联用仪（HS-GC-MS）进行分析。主成分分析的目标多变量分析表明，整粒种子主要挥发性成分的稳定性优于磨碎种子。观察发现，暴露的整粒或磨碎种子的挥发性成分减少得更多。空气、热量和光照这些生态因子被认为是导致种子中挥发性成分损失的直接原因，尤其是磨碎种子。
