FORMATION OF 4-VINYL GUAIACOL IN ADVERSELY STORED ORANGE JUICE AS MEASURED BY AN IMPROVED HPLC METHOD

被引：34

作者：

LEE, HS

NAGY, S

机构：

[1] Florida Department of Citrus, Citrus Research & Education Center, Lake Alfred, Florida, 33850

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06042.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

4‐Vinyl guaiacol, a potent off‐flavor compound in orange juice, was isolated by using a C‐18 cartridge and analyzed by high performance liquid chromatography (HPLC) with fluorescence detection. The new HPLC method possessed a sensitivity of 10 ppb for 4‐vinyl guaiacol and was at least 5 to 10 times more sensitive than previously reported gas‐liquid chromatographic procedures. Storage of bottled orange juice for 18 wk yielded the following 4‐vinyl guaiacol levels: 42 μg/L (20°C), 223 μ/L (30°C), and 778 μg/L (40°C). Concentration of 4‐vinyl guaiacol increased with storage time at all storage temperatures; however, a noticeable decrease occurred after extended storage at 50°C. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：162 / &

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