کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10548158 | 965427 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Profiling flavor compounds of potato crisps during storage using solid-phase microextraction
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Headspace solid-phase microextraction (HS-SPME) was studied as a solvent free alternative method for the extraction and characterisation of volatile compounds in stored potato crisps by capillary gas chromatography coupled with mass detection. Better results were obtained when extraction was carried out at 70 °C using a divinylbenzene (DVB)-carboxen (CAR)-polydimethylsiloxane fiber. The fiber was exposed for 20 min (extraction time) to the sample headspace, immediately after an equilibrium time of 5 min (time needed to reach the equilibrium between sample and above headspace). A total of 31 compounds were identified in oxidised potato crisps and resulted mainly from the degradation/rearrangement of lipids and carbohydrates.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Chromatography A - Volume 1064, Issue 2, 4 February 2005, Pages 239-245
Journal: Journal of Chromatography A - Volume 1064, Issue 2, 4 February 2005, Pages 239-245
نویسندگان
A. Sanches-Silva, J. Lopez-Hernández, P. Paseiro-Losada,