Chemical analysis and classification of black pepper (Piper nigrum L.) based on their country of origin using mass spectrometric methods and chemometrics was written by Liang, Jian;Sun, Jianghao;Chen, Pei;Frazier, Jared;Benefield, Virginia;Zhang, Mengliang. And the article was included in Food Research International in 2021.Name: (2E,4E)-N-Isobutyldeca-2,4-dienamide The following contents are mentioned in the article:
The current study applied gas chromatog.-mass spectrometry (GC-MS), liquid chromatog.-mass spectrometry (LC-MS), and thermal desorption direct anal. in real-time mass spectrometry (TD-DART-MS) methods to the anal. of black pepper (Piper nigrum L.) samples from different countries. The black pepper powder samples were analyzed directly by TD-DART-MS without any extraction, but for GC-MS and LC-MS methods, a methanol extraction procedure was employed before the anal. Various compounds, such as piperamides and terpenes, were detected. Partial least squares-discriminant anal. (PLS-DA) was used to classify black pepper samples based on their origins. Total ion mass spectrum (TMS) data profiles from GC-MS, LC-MS, and TD-DART-MS methods were constructed and evaluated for the performance of classification. A cubic-root data transformation was tested in the data preprocessing and found to be effective for improving the classification rates. The average classification rates of PLS-DA models with GC-MS-cubic-root-TMS, LC-MS-cubic-root-TMS, and DART-MS-cubic-root-TMS data representations were 94.1 ± 0.6%, 87.7 ± 0.6%, and 97.0 ± 0.3% resp., for 100-time bootstrapped-Latin-partition cross-validation. This study presents for the first time the anal. of plant-based food materials by using TD-DART-MS, and it has been demonstrated as a simple and high-throughput method for classification studies. This study involved multiple reactions and reactants, such as (2E,4E)-N-Isobutyldeca-2,4-dienamide (cas: 18836-52-7Name: (2E,4E)-N-Isobutyldeca-2,4-dienamide).
(2E,4E)-N-Isobutyldeca-2,4-dienamide (cas: 18836-52-7) belongs to amides. Compared to amines, amides are very weak bases and do not have clearly defined acid–base properties in water. On the other hand, amides are much stronger bases than esters, aldehydes, and ketones. Amides can be recrystallised from large quantities of water, ethanol, ethanol/ether, aqueous ethanol, chloroform/toluene, chloroform or acetic acid. The likely impurities are the parent acids or the alkyl esters from which they have been made. The former can be removed by thorough washing with aqueous ammonia followed by recrystallisation, whereas elimination of the latter is by trituration or recrystallisation from an organic solvent.Name: (2E,4E)-N-Isobutyldeca-2,4-dienamide
Referemce:
Amide – Wikipedia,
Amide – an overview | ScienceDirect Topics