Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography

被引：59

作者：

Sanches-Silva, A ^{[1
]}

de Quirós, ARB ^{[1
]}

López-Hernández, J ^{[1
]}

Paseiro-Losada, P ^{[1
]}

机构：

[1] Univ Santiago de Compostela, Dept Analyt Chem Nutr & Bromatol, Fac Pharm, E-15782 Santiago De Compostela, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2004年 / 1046卷 / 1-2期

关键词：

food analysis; oxidation; hexanal; lipids;

D O I：

10.1016/j.chroma.2004.06.101

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Hexanal (an oxidative state indicator) formed in the headspace of potato crisps during storage was evaluated using two different procedures. First, solid-phase microextraction, an innovative sampling preparation methodology was used. It consisted on the absorption of analytes directly from samples and subsequent thermal desorption on the gas chromatograph (GC) injector. Then, a reversed-phase high-performance liquid chromatographic technique (HPLC) was employed to quantify hexanal in the form of 2,4-dinitrophenylhydrazone derivative. Methods were evaluated in what concerns to validation parameters such as linearity, repeatibility and detection limit. GC (LOD = 1 ng/ml) method resulted in more sensitive method than HPLC (LOD = 9 ng/ml). The most suitable technique for hexanal measurement was selected. (C) 2004 Elsevier B.V. All rights reserved.

引用

页码：75 / 81

页数：7

共 21 条

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