Solid phase microextraction of volatile oxidation compounds in oil-in-water emulsions

被引：43

作者：

Beltran, G

Aguilera, MP

Gordon, MH

机构：

[1] Univ Reading, Sch Food Biosci, Hugh Sinclair Unit Human Nutr, Reading RG6 6AP, Berks, England

[2] IFAPA, Estac Olivicultura & Elaiotecn, CIFA Venta Del Llano, E-23620 Jaen, Spain

来源：

FOOD CHEMISTRY | 2005年 / 92卷 / 03期

关键词：

solid phase microextraction; headspace; oxidation; volatiles; emulsion; oil-in-water;

D O I：

10.1016/j.foodchem.2004.07.030

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Headspace solid phase microextraction (HS-SPME) has been used to isolate the headspace volatiles formed during oxidation of oil-in-water emulsions. Qualitative and quantitative analyses with an internal standard were performed by GC-FID. Four sample temperatures for adsorption (30, 40, 50 and 60 C) and adsorption times in the range 10-25 min were tested to determine the conditions for the volatile concentration to reach equilibrium. The optimum conditions were at 50 C for 20 min. The method was applied to monitor changes in volatile composition during oxidation of an o/w emulsion. SPME was a simple, reproducible and sensitive method for the analysis of volatile oxidation products in oil-in-water emulsions. (c) 2004 Elsevier Ltd. All rights reserved.

引用

收藏

页码：401 / 406

页数：6

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