کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191858 963585 2007 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE)
چکیده انگلیسی

Headspace Solid Phase Microextraction (HS-SPME) involving divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre and simultaneous distillation/extraction (SDE) techniques were applied to study the volatile and semi volatile compounds of thawed and cooked Phaseolus vulgaris L. A total of 104 compounds were detected by GC and GC/MS. Thereof, 76 compounds were identified for the first time in this species. The major differences between HS-SPME and SDE were found in the content of identified alcohols (23.62% SDE versus 62.20% SPME), terpenoids (39.15% SDE versus 2.45% SPME), heterocyclic compounds (13.78% SDE versus 1.21% SPME), hydrocarbons (2.22% SDE versus 13.87% SPME) and esters (0.98% SDE versus 12.98% SPME). The SPME technique was found to be useful for rapid and routine quality controls of thawed French beans, while SDE is favourable to study the entire set of flavour volatiles in the corresponding cooked samples.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 101, Issue 3, 2007, Pages 1279–1284
نویسندگان
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