CHARACTERIZATION OF IRRADIATED FOOD BY SFE AND GC-MSD

被引：31

作者：

LEMBKE, P ^{[1
]}

BORNERT, J ^{[1
]}

ENGELHARDT, H ^{[1
]}

机构：

[1] UNIV SAARLAND,INST ANGEW PHYS CHEM,D-66123 SAARBRUCKEN,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 01期

关键词：

IRRADIATED FOOD; SUPERCRITICAL FLUID EXTRACTION; GAS CHROMATOGRAPHY; VOLATILE HYDROCARBONS; 2-ALKYLCYCLOBUTANONES;

D O I：

10.1021/jf00049a009

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Supercritical fluid extraction (SFE) is a good alternative to the classical organic solvent sample preparation for analysis of irradiated fat-containing food. This technique showed a high extraction selectivity, which made it possible to determine both the characteristic hydrocarbon pattern and the presence of alkylcyclobutanones (irradiation markers) simultaneously in a single run. Sample preparation time and solvent consumption are considerably reduced when compared to conventional techniques.

引用

页码：38 / 45

页数：8

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