Optimisation of solid-phase microextraction coupled to gas chromatography for determination of phenolic compounds in smoked herring

被引：39

作者：

Sérot, T ^{[1
]}

Lafficher, C ^{[1
]}

机构：

[1] IFREMER, Ctr Nantes, Lab Genie Alimentaire, F-44311 Nantes 3, France

来源：

FOOD CHEMISTRY | 2003年 / 82卷 / 04期

关键词：

gas chromatography; herring; phenolic compounds; solid-phase microextraction; smoking;

D O I：

10.1016/S0308-8146(02)00512-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Solid-phase microextraction coupled to gas chromatography was evaluated for analysis of phenolic compounds in herring fillet samples, using a polyacrylate fibre (film thickness: 85 mum). An experimental design approach determined that time and temperature, the main parameters affecting the extraction process, were optimal at approximately 55 min and 50 degreesC. The effects of different amounts of fillet on percent recovery of phenolic compounds were then studied. Finally, the method developed was used to determine phenolic compound content in smoked herring fillets. The results showed good correlation (R-2 = 0.96) with those obtained by simultaneous distillation extraction. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：513 / 519

页数：7

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