Art

J-GLOBAL ID：201702240782604825   Reference number：17A1812351

Estimation of Retention Time in GC/MS of Volatile Metabolites in Fragrant Rice Using Principle Components of Molecular Descriptors

分子記述子の本質成分を用いた香り米中の揮発性代謝産物のGC/MSにおける保持時間の推定

Author (7)： WIJIT Nataporn (Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science and Graduate School, Chiang Mai University) ,  PRASITWATTANASEREE Sukon (Department of Statistics, Faculty of Science, Chiang Mai University) ,  MAHATHEERANONT Sugunya (Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science and Graduate School, Chiang Mai University) ,  WOLSCHANN Peter (Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna) ,  WOLSCHANN Peter (Institute of Theoretical Chemistry, University of Vienna) ,  JIRANUSORNKUL Supat (Department of Pharmaceutical Sciences, Chiang Mai University) ,  NIMMANPIPUG Piyarat (Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science and Graduate School, Chiang Mai University)
Material： Analytical Sciences  (Anal Sci)
Volume： 33  Issue： 11  Page： 1211-1217(J-STAGE)  Publication year： 2017 
JST Material Number： G0673B  ISSN： 0910-6340  CODEN： ANSCEN  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： controlled index term ,  *rice ,  *volatile organic compound ,  *metabolite ,  *GC-MS analysis ,  *retention time ,  principal component analysis ,  correlation ,  the Kingdom of Thailand ,  regression analysis ,  internuclear distance ,  autocorrelation function
Semi thesaurus term： Molecular descriptor ,  *fragrant rice ,  quantitative structure-retention relationship ,  principal component regression analysis

Author keywords (4)： Fragrant rice ,  GC-MS ,  QSRR ,  molecular descriptor

JST classification (2)： Food analysis  (FJ01030U) ,  Miscellaneous analytical methods of organic compounds  (CC08034J)

Reference (34)：

• 1. W. E. Marshall and J. I.. Wadsworth, “<i>Rice Science and Technology</i>”, <b>1993</b>, Taylor & Francis, New York.
• 2. B. O. Juliano, “Rice: Chemistry and Technology”, 1985, American Association of Cereal Chemists, Minnesota.
• 3. V. Leardkamolkarn, W. Thongthep, P. Suttiarporn, R. Kongkachuichai, S. Wongpornchai, and A. Wanavijitr, Food Chem., 2011, 125, 978.
• 4. B. M. Rao, U. V. R. V. Saradhi, N. S. Rani, S. Prabhakar, G. S. V. Prasad, G. S. Ramanjaneyulu, and M. Vairamani, Food Chem., 2007, 105, 736.
• 5. T. Sriseadka, S. Wongpornchai, and P. Kitsawatpaiboon, J. Agric. Food Chem., 2006, 54, 8183.

Terms in the title (7)： 分子記述子 ,  香り米 ,  揮発性 ,  代謝産物 ,  GC ,  保持時間 ,  推定