Identification of Styrene and Hexanol During Baking of Sweetpotato Bread in a Closed Chamber

被引：1

作者：

Hathorn, C. S. ^{[1
]}

Bovell-Benjamin, A. C. ^{[1
]}

Bazemore, R. ^{[2
]}

Yoon, Y. ^{[2
]}

机构：

[1] Tuskegee Univ, Tuskegee, AL 36088 USA

[2] Volatile Anal Corp, Huntsville, AL USA

来源：

SAE INTERNATIONAL JOURNAL OF AEROSPACE | 2009年 / 1卷 / 01期

关键词：

D O I：

10.4271/2008-01-2176

中图分类号：

V [航空、航天];

学科分类号：

08 ; 0825 ;

摘要：

The objective of the study was to quantify styrene and hexanol generated during the baking of a model sweetpotato bread (SPB) using three different sorbent based tubes. Volatiles were trapped from the ambient air and Gerstel TDU tubes packed with PDMS foam, Tenax and Carbopack B. The average mass of styrene from Tenax absorption tubes was 26.99 g. The average mass of hexanol desorbed from the Tenax absorbent tubes was 6.2 g. Considering the low amount of styrene and hexanol emitted from the SPB, it is believe that it is not enough to pose harm to the human body.

引用

页码：537 / 542

页数：6

共 11 条

[1] Dual-phase twisters: A new approach to headspace sorptive extraction and stir bar sorptive extraction [J].