Solid-phase microextraction: Artefact formation and its avoidance

被引：31
作者：
Verhoeven, H
Beuerle, T
Schwab, W
机构：
[1] UNIV WURZBURG,LEHRSTUHL LEBENSMITTELCHEM,D-97074 WURZBURG,GERMANY
[2] DLO,CPRO,NL-6700 AA WAGENINGEN,NETHERLANDS
来源：
CHROMATOGRAPHIA | 1997年 / 46卷 / 1-2期
关键词：
solid-phase microextraction; artefact formation; strawberry flavour analysis;
D O I：
10.1007/BF02490931
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
The application of solid-phase microextraction (SPME) for the flavour analysis of strawberry and apple fruits has been studied. An SPME liquid sampling method based on poly(acrylate)-coated fibers was developed. Immediate thermal desorption of the adsorbed compounds led to the formation of Maillard products due to the high concentration of carbohydrates and amines in the samples, remaining on the surface of the fiber. Artefact formation was significantly reduced by rinsing the fiber with water prior to thermal desorption.
引用
收藏
页码：63 / 66
页数：4
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