Effect of a dry purge step on the analysis by dynamic headspace -: GC-MS of the volatile fraction of a cheese

被引：19

作者：

Canac-Arteaga, D ^{[1
]}

Viallon, C ^{[1
]}

Berdagué, JL ^{[1
]}

机构：

[1] INRA, Lab Flaveur, Rech Viande Stn, F-63122 Ceyrat, France

来源：

ANALUSIS | 1999年 / 27卷 / 09期

关键词：

volatile compounds; cheese; purge-and-trap; dry purge; GC-MS;

D O I：

10.1051/analusis:1999144

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A dry purge procedure was used to eliminate water during the analysis of the volatile fraction of a water-rich cheese, by dynamic headspace-GC-MS. The impact of the duration of this procedure on chromatographic profile was studied for durations ranging from 0 to 50 minutes. A dry purge duration of 3 minutes sufficed to reduce the water peak area and improve the quality of the chromatographic signal. However, the dry purge procedure induced marked modifications to the chromatographic profile of the cheese throughout the range of component polarities.

引用

页码：780 / 785

页数：6

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