DETECTION OF RADIATION-INDUCED HYDROCARBONS IN CAMEMBERT IRRADIATED BEFORE AND AFTER THE MATURING PROCESS - COMPARISON OF FLORISIL COLUMN CHROMATOGRAPHY AND ONLINE COUPLED LIQUID-CHROMATOGRAPHY GAS-CHROMATOGRAPHY

被引：11

作者：

SCHULZKI, G

SPIEGELBERG, A

BOGL, KW

SCHREIBER, GA

机构：

[1] Food Irradiation Laboratory, BgW—Federal Institute for Health Protection of Consumers and Veterinary Medicine, D-14191 Berlin

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 02期

关键词：

FOOD IRRADIATION; CHEESE; VOLATILE HYDROCARBONS; GC; ONLINE COUPLED LC-GC;

D O I：

10.1021/jf00050a021

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The influence of the maturing process on the detection of radiation-induced volatile hydrocarbons in the fat of Camembert has been investigated. Two analytical methods for separation of the hydrocarbon fraction from the lipid were applied: Florisil column chromatography with subsequent gas chromatographic-mass spectrometric (GC-MS) determination as well as on-line coupled liquid chromatography-GC-MS. The maturing process had no influence on the detection of radiation-induced volatiles. Comparable results were achieved with both analytical methods. However, preference is given to the more effective on-line coupled LC-CTC method.

引用

页码：372 / 376

页数：5

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