Search Result of "Adisak Chiampiriyakul"

About 2 results
Img

ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การศึกษาสารอินทรีย์ระดับทุติยภูมิในข้าวไทยพันธุ์ต้านทานและไม่ต้านทานต่อแมลง

ผู้เขียน:ImgSugunya Mahatheeranont, ImgAdisak Chiampiriyakul, Imgนางสาวสมนึก พรมแดง

สื่อสิ่งพิมพ์:pdf

Abstract

Plant volatiles were extracted form leaved and leaf sheath of Supan buri 90, a variety of rice resistant to brown planthopper, Supan buri 60 and Tai chung Native 1, varieties of rice susceptible to brown planthopper, using steam distillation and solvent extraction method. The crude extracts obtained were subjected to analysis by capillary gas chromatography/mass spectrometry (GC/MS) operated in electron impact mode. Various types of volatile compound were identified and some volatiles were assumed to be involved in resistance of rice to brown planthopper due to their absence in susceptible rice varieties or their present in resistant rice variety. Among them was 3,7-dimethyl-2, 6-octadienal, a terpene aldehyde reported as main constituent of lemon-grass oil.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 029, Issue 1, Jan 95 - Mar 95, Page 45 - 54 |  PDF |  Page 

Img

ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Volatile Aroma Compounds of Khao Dawk Mali 105 Rice)

ผู้เขียน:ImgSugunya Mahatheeranont, Imgนางสาวสมนึก พรมแดง, ImgAdisak Chiampiriyakul

สื่อสิ่งพิมพ์:pdf

Abstract

The volatile compounds of uncooked Khao Dawk Mali 105 brown rice were extracted using simple steam distillation method under reduced pressure. After solvent extraction in dichloromethane, the extract was concentrated and subjected to analysis twice using capillary GC-MS. The first analysis was performed immediately after distillation and extraction, while the second analysis was done after the extract was left at room temperature until its aromatic volatile compounds dissipated. Comparison of these volatile compounds identified suggested that the compounds assumed to play an important role in aroma of khao Dawk Mali 105 rice were 1-acetyl-1-pyrroline as the major component, butly acetate, diethyl carbonate, butyl cyclopropane, 1,4-dimethylbenzene, isocyanato-methylbenzene, hexanal, nonanal, 7-octen-4-ol, 2-(2-propoxyethoxy) ethanol, and 2,6-bis (1,1-dimethyl-ethyl)-4-methylphenol. Order quality evaluation was performed among these compounds identified and came to a conclusion in that the odor of synthetic 2-acrtyl-1-pyrroline was shown to be most match with the cooked pandan leaves aroma. However, this specific compound when added into cooked bland rice gave the odor which matched most closely with the aroma of Khao Dawk Mali 105.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 029, Issue 4, Oct 95 - Dec 95, Page 508 - 514 |  PDF |  Page