Stir bar sorptive extraction (SBSE)-enantio-MDGC-MS - a rapid method for the enantioselective analysis of chiral flavour compounds in strawberries

被引：48

作者：

Kreck, M ^{[1
]}

Scharrer, A ^{[1
]}

Bilke, S ^{[1
]}

Mosandl, A ^{[1
]}

机构：

[1] Univ Frankfurt, Inst Lebensmittelchem, D-60439 Frankfurt, Germany

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2001年 / 213卷 / 4-5期

关键词：

stir bar sorptive extraction; strawberry; chiral flavour compounds; enantioselective analysis;

D O I：

10.1007/s002170100397

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The recently introduced solventless extraction technique, the Stir Bar Sorptive Extraction (SBSE), was applied for the enantioselective analysis of chiral flavour compounds in strawberries and their processed products using enantioselective multidimensional gas chromatography-mass spectrometry (enantio-MDGC-MS). Using this rapid method the usual preparation steps for complex matrices such as liquid/liquid extraction, solid phase extraction or distillation techniques can be omitted. The analysed chiral compounds showed fruit-specific characteristic enantiomeric ratios, irrespective of food processing techniques employed. Hence, it is possible to differentiate the flavour of authentic and aromatised strawberry products.

引用

页码：389 / 394

页数：6

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