title: [Effect of heating time on the chemical composition of bamboo juice by GC-MS].
abstract: OBJECTIVE
  To study the effect of heating time on the chemical composition of bamboo juice.
  
  
  METHODS
  GC-MS was used to analyze the chemical components of bamboo juice collected from the bamboo heating for 10 min and 50 min.
  
  
  RESULTS
  153 peaks were detected from the bamboo juice of 10 min. Among of them, 36 peaks were identified. As for the bamboo juice of 50 min, 80 peaks were detected and 29 identified.
  
  
  CONCLUSIONS
  Heating time has effect on the chemical composition of bamboo juice, the substances detected in short time are more than that in long time.
authors.forename: Hong
authors.initials: H
authors.lastname: Li
authors.forename: Meng-Liang
authors.initials: ML
authors.lastname: Jiang
authors.forename: Xiao-Fei
authors.initials: XF
authors.lastname: Jin
mesh_terms: D031723:Bambusa / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006139:Guaiacol / Q000032:analysis; D006358:Hot Temperature; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis* / Q000302:isolation & purification; D018547:Plant Stems / Q000737:chemistry; D013678:Technology, Pharmaceutical / Q000379:methods*; D013997:Time Factors
chemical_list: D010636:Phenols; D010936:Plant Extracts; D006139:Guaiacol