The characteristics of loss on ignition (LOI) at 200–500 °C of three types of authentic organic biomolecules (monosaccharides: MSs, fatty acids: FAs, and amino acids: AAs) are evaluated and compared to those of reference organic natural samples. FAs and branched-chain AAs degraded almost completely by 300 °C, whereas MSs and unbranched AAs degraded at a slower rate. The exponential regression coefficients matched closely between the references and the authentic compounds, and lipid content was correlated with rate of LOI.

中文翻译：

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在逐步升高的温度下通过燃烧损失来表征有机生物分子（单糖，脂肪酸和氨基酸）

评估了三种可靠的有机生物分子（单糖：MS，脂肪酸：FA和氨基酸：AA）在200–500°C时的失火特征（LOI），并将其与参考有机天然样品进行了比较。FA和支链AA在300°C时几乎完全降解，而MS和直链AA的降解速度较慢。参考和真实化合物之间的指数回归系数紧密匹配，脂质含量与LOI率相关。