Analysis of highly volatile components of foods by off-line SFE/GC

被引：7

作者：

Ibanez, E ^{[1
]}

LopezSebastian, S ^{[1
]}

Ramos, E ^{[1
]}

Tabera, J ^{[1
]}

Reglero, G ^{[1
]}

机构：

[1] CSIC,INST FERMENTAC IND,E-28006 MADRID,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 10期

关键词：

off-line SFE/GC; fruit samples; volatiles;

D O I：

10.1021/jf970309a

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A sample collection method is proposed for off-line coupling supercritical fluid extraction/gas chromatography (SFE/GC) through a programmed temperature vaporizer (PTV) and using a variable restrictor. Experiments were carried out to obtain the most favorable conditions for the analysis of highly volatile components of foods. Average recoveries of similar to 50% and coefficients of variation of absolute areas <10% were obtained for a standard mixture of compounds of high volatility. When real fruit samples were extracted and analyzed, coefficients of variation achieved ranged from 2 to 10%. To test its performance, the method was applied to the analysis of fresh raspberries.

引用

页码：3940 / 3943

页数：4

共 11 条

[1] USE OF A PROGRAMMED-TEMPERATURE VAPORIZER FOR OFF-LINE SFE/GC ANALYSIS IN FOOD COMPOSITION STUDIES [J].