Identification and quantification of methyl nicotinate in rice ( Oryza sativa L.) by gas chromatography–mass spectrometry
During the course of analysis of popular rice varieties cultivated in India towards identification of their aroma compounds, methyl nicotinate (MN), a medicinal and flavour additive compound, was identified for the first time in rice samples. A simple direct solvent extraction method using 300 mg of...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2007, Vol.105 (2), p.736-741 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 741 |
|---|---|
| container_issue | 2 |
| container_start_page | 736 |
| container_title | Food chemistry |
| container_volume | 105 |
| creator | Muralidhara Rao, B. Saradhi, U.V.R.V. Shobha Rani, N. Prabhakar, S. Prasad, G.S.V. Ramanjaneyulu, G.S. Vairamani, M. |
| description | During the course of analysis of popular rice varieties cultivated in India towards identification of their aroma compounds, methyl nicotinate (MN), a medicinal and flavour additive compound, was identified for the first time in rice samples. A simple direct solvent extraction method using 300
mg of the sample is developed to extract MN in rice samples and detected by capillary gas chromatography–mass spectrometry analysis. Quantitative analysis of MN is performed for polished rice, brown rice and rice bran samples from five rice varieties that are widely produced in India by using GC–MS operating under SIM mode (
m/
z 106). The quantity of MN is in the range of 0.63–1.30
μg/g, 1.37–3.99
μg/g and 1.87–12.04
μg/g for polished rice, brown rice and rice bran samples, respectively. Breeding programmes for rice with high concentrations of MN can be greatly facilitated by establishing the concentrations of the MN in new cultivars. This method is more economic with less time consumption and enables fast screening of a large number of samples. |
| doi_str_mv | 10.1016/j.foodchem.2007.01.014 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_20530878</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814607000672</els_id><sourcerecordid>20530878</sourcerecordid><originalsourceid>FETCH-LOGICAL-c463t-319e995894cbf919057f06c60800e353b3259e03b3e243ddd526425fcf151e393</originalsourceid><addsrcrecordid>eNqFkc-KFDEQhxtRcFx9Bc1F0UO3lU4nndyUxT8LA3vQPYdMujKTobszm2QWWi--w77hPolZZkVvQsEPkq9SxZeqekmhoUDF-33jQhjsDqemBegboKW6R9WKyp7VPfTt42oFDGQtaSeeVs9S2gNAC1Suqp8XA87ZO29N9mEmZh7I9dH8exQcmTDvlpHM3obsZ5OR-JlEb5G8JZdx-WFIKuyNIevmHdksZGsSsbsYJpPDNprDbrn7dTuZlEg6oM3lAnNcnldPnBkTvnjIs-rq86fv51_r9eWXi_OP69p2guWaUYVKcak6u3GKKuC9A2EFSABknG1YyxVCSWw7NgwDb0XXcmcd5RSZYmfVm9O7hxiuj5iynnyyOI5mxnBMugVe7PSygOIE2hhSiuj0IfrJxEVT0Peu9V7_ca3vXWugpbrS-PphgknWjC6a2fr0t1uqXnDWF-7ViXMmaLONhbn6Vj6CAUgqZS8K8eFEYBFy4zHqZD3OFgcfizk9BP-_ZX4DyUejZg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>20530878</pqid></control><display><type>article</type><title>Identification and quantification of methyl nicotinate in rice ( Oryza sativa L.) by gas chromatography–mass spectrometry</title><source>Elsevier ScienceDirect Journals</source><creator>Muralidhara Rao, B. ; Saradhi, U.V.R.V. ; Shobha Rani, N. ; Prabhakar, S. ; Prasad, G.S.V. ; Ramanjaneyulu, G.S. ; Vairamani, M.</creator><creatorcontrib>Muralidhara Rao, B. ; Saradhi, U.V.R.V. ; Shobha Rani, N. ; Prabhakar, S. ; Prasad, G.S.V. ; Ramanjaneyulu, G.S. ; Vairamani, M.</creatorcontrib><description>During the course of analysis of popular rice varieties cultivated in India towards identification of their aroma compounds, methyl nicotinate (MN), a medicinal and flavour additive compound, was identified for the first time in rice samples. A simple direct solvent extraction method using 300
mg of the sample is developed to extract MN in rice samples and detected by capillary gas chromatography–mass spectrometry analysis. Quantitative analysis of MN is performed for polished rice, brown rice and rice bran samples from five rice varieties that are widely produced in India by using GC–MS operating under SIM mode (
m/
z 106). The quantity of MN is in the range of 0.63–1.30
μg/g, 1.37–3.99
μg/g and 1.87–12.04
μg/g for polished rice, brown rice and rice bran samples, respectively. Breeding programmes for rice with high concentrations of MN can be greatly facilitated by establishing the concentrations of the MN in new cultivars. This method is more economic with less time consumption and enables fast screening of a large number of samples.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2007.01.014</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; cultivars ; flavor compounds ; Flavoring agent ; Food additives ; food analysis ; food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; gas chromatography ; Gas chromatography–mass spectrometry ; General aspects ; mass spectrometry ; Medicinal compound ; medicinal properties ; Methyl nicotinate ; odor compounds ; Oryza sativa ; Oryza sativa L ; quantitative analysis ; Rice ; Solvent extraction</subject><ispartof>Food chemistry, 2007, Vol.105 (2), p.736-741</ispartof><rights>2007 Elsevier Ltd</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c463t-319e995894cbf919057f06c60800e353b3259e03b3e243ddd526425fcf151e393</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814607000672$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,4010,27900,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18976537$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Muralidhara Rao, B.</creatorcontrib><creatorcontrib>Saradhi, U.V.R.V.</creatorcontrib><creatorcontrib>Shobha Rani, N.</creatorcontrib><creatorcontrib>Prabhakar, S.</creatorcontrib><creatorcontrib>Prasad, G.S.V.</creatorcontrib><creatorcontrib>Ramanjaneyulu, G.S.</creatorcontrib><creatorcontrib>Vairamani, M.</creatorcontrib><title>Identification and quantification of methyl nicotinate in rice ( Oryza sativa L.) by gas chromatography–mass spectrometry</title><title>Food chemistry</title><description>During the course of analysis of popular rice varieties cultivated in India towards identification of their aroma compounds, methyl nicotinate (MN), a medicinal and flavour additive compound, was identified for the first time in rice samples. A simple direct solvent extraction method using 300
mg of the sample is developed to extract MN in rice samples and detected by capillary gas chromatography–mass spectrometry analysis. Quantitative analysis of MN is performed for polished rice, brown rice and rice bran samples from five rice varieties that are widely produced in India by using GC–MS operating under SIM mode (
m/
z 106). The quantity of MN is in the range of 0.63–1.30
μg/g, 1.37–3.99
μg/g and 1.87–12.04
μg/g for polished rice, brown rice and rice bran samples, respectively. Breeding programmes for rice with high concentrations of MN can be greatly facilitated by establishing the concentrations of the MN in new cultivars. This method is more economic with less time consumption and enables fast screening of a large number of samples.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>cultivars</subject><subject>flavor compounds</subject><subject>Flavoring agent</subject><subject>Food additives</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography</subject><subject>Gas chromatography–mass spectrometry</subject><subject>General aspects</subject><subject>mass spectrometry</subject><subject>Medicinal compound</subject><subject>medicinal properties</subject><subject>Methyl nicotinate</subject><subject>odor compounds</subject><subject>Oryza sativa</subject><subject>Oryza sativa L</subject><subject>quantitative analysis</subject><subject>Rice</subject><subject>Solvent extraction</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkc-KFDEQhxtRcFx9Bc1F0UO3lU4nndyUxT8LA3vQPYdMujKTobszm2QWWi--w77hPolZZkVvQsEPkq9SxZeqekmhoUDF-33jQhjsDqemBegboKW6R9WKyp7VPfTt42oFDGQtaSeeVs9S2gNAC1Suqp8XA87ZO29N9mEmZh7I9dH8exQcmTDvlpHM3obsZ5OR-JlEb5G8JZdx-WFIKuyNIevmHdksZGsSsbsYJpPDNprDbrn7dTuZlEg6oM3lAnNcnldPnBkTvnjIs-rq86fv51_r9eWXi_OP69p2guWaUYVKcak6u3GKKuC9A2EFSABknG1YyxVCSWw7NgwDb0XXcmcd5RSZYmfVm9O7hxiuj5iynnyyOI5mxnBMugVe7PSygOIE2hhSiuj0IfrJxEVT0Peu9V7_ca3vXWugpbrS-PphgknWjC6a2fr0t1uqXnDWF-7ViXMmaLONhbn6Vj6CAUgqZS8K8eFEYBFy4zHqZD3OFgcfizk9BP-_ZX4DyUejZg</recordid><startdate>2007</startdate><enddate>2007</enddate><creator>Muralidhara Rao, B.</creator><creator>Saradhi, U.V.R.V.</creator><creator>Shobha Rani, N.</creator><creator>Prabhakar, S.</creator><creator>Prasad, G.S.V.</creator><creator>Ramanjaneyulu, G.S.</creator><creator>Vairamani, M.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2007</creationdate><title>Identification and quantification of methyl nicotinate in rice ( Oryza sativa L.) by gas chromatography–mass spectrometry</title><author>Muralidhara Rao, B. ; Saradhi, U.V.R.V. ; Shobha Rani, N. ; Prabhakar, S. ; Prasad, G.S.V. ; Ramanjaneyulu, G.S. ; Vairamani, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c463t-319e995894cbf919057f06c60800e353b3259e03b3e243ddd526425fcf151e393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>cultivars</topic><topic>flavor compounds</topic><topic>Flavoring agent</topic><topic>Food additives</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography</topic><topic>Gas chromatography–mass spectrometry</topic><topic>General aspects</topic><topic>mass spectrometry</topic><topic>Medicinal compound</topic><topic>medicinal properties</topic><topic>Methyl nicotinate</topic><topic>odor compounds</topic><topic>Oryza sativa</topic><topic>Oryza sativa L</topic><topic>quantitative analysis</topic><topic>Rice</topic><topic>Solvent extraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Muralidhara Rao, B.</creatorcontrib><creatorcontrib>Saradhi, U.V.R.V.</creatorcontrib><creatorcontrib>Shobha Rani, N.</creatorcontrib><creatorcontrib>Prabhakar, S.</creatorcontrib><creatorcontrib>Prasad, G.S.V.</creatorcontrib><creatorcontrib>Ramanjaneyulu, G.S.</creatorcontrib><creatorcontrib>Vairamani, M.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Muralidhara Rao, B.</au><au>Saradhi, U.V.R.V.</au><au>Shobha Rani, N.</au><au>Prabhakar, S.</au><au>Prasad, G.S.V.</au><au>Ramanjaneyulu, G.S.</au><au>Vairamani, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification and quantification of methyl nicotinate in rice ( Oryza sativa L.) by gas chromatography–mass spectrometry</atitle><jtitle>Food chemistry</jtitle><date>2007</date><risdate>2007</risdate><volume>105</volume><issue>2</issue><spage>736</spage><epage>741</epage><pages>736-741</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>During the course of analysis of popular rice varieties cultivated in India towards identification of their aroma compounds, methyl nicotinate (MN), a medicinal and flavour additive compound, was identified for the first time in rice samples. A simple direct solvent extraction method using 300
mg of the sample is developed to extract MN in rice samples and detected by capillary gas chromatography–mass spectrometry analysis. Quantitative analysis of MN is performed for polished rice, brown rice and rice bran samples from five rice varieties that are widely produced in India by using GC–MS operating under SIM mode (
m/
z 106). The quantity of MN is in the range of 0.63–1.30
μg/g, 1.37–3.99
μg/g and 1.87–12.04
μg/g for polished rice, brown rice and rice bran samples, respectively. Breeding programmes for rice with high concentrations of MN can be greatly facilitated by establishing the concentrations of the MN in new cultivars. This method is more economic with less time consumption and enables fast screening of a large number of samples.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2007.01.014</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2007, Vol.105 (2), p.736-741 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_20530878 |
| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Cereal and baking product industries cultivars flavor compounds Flavoring agent Food additives food analysis food composition Food industries Fundamental and applied biological sciences. Psychology gas chromatography Gas chromatography–mass spectrometry General aspects mass spectrometry Medicinal compound medicinal properties Methyl nicotinate odor compounds Oryza sativa Oryza sativa L quantitative analysis Rice Solvent extraction |
| title | Identification and quantification of methyl nicotinate in rice ( Oryza sativa L.) by gas chromatography–mass spectrometry |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-01T01%3A56%3A21IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Identification%20and%20quantification%20of%20methyl%20nicotinate%20in%20rice%20(%20Oryza%20sativa%20L.)%20by%20gas%20chromatography%E2%80%93mass%20spectrometry&rft.jtitle=Food%20chemistry&rft.au=Muralidhara%20Rao,%20B.&rft.date=2007&rft.volume=105&rft.issue=2&rft.spage=736&rft.epage=741&rft.pages=736-741&rft.issn=0308-8146&rft.eissn=1873-7072&rft.coden=FOCHDJ&rft_id=info:doi/10.1016/j.foodchem.2007.01.014&rft_dat=%3Cproquest_cross%3E20530878%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=20530878&rft_id=info:pmid/&rft_els_id=S0308814607000672&rfr_iscdi=true |