کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591972 | 1492106 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The purpose of our research was to optimise the extraction conditions of the stir-bar sorptive extraction (SBSE) targeting the identification of lipid compounds particularly medium and long-chain free fatty acids in cooked cured pork ham exudates. The analytical conditions of extraction (including sample volume, extraction time, stirring speed, pH and dilution of the sample) were checked using the Simplex method approach. As a result of the SBSE optimisation, improved detection limits and linear ranges for hexanoic, heptanoic, octanoic, nonanoic, decanoic, dodecanoic and tetradecanoic fatty acids were obtained. When comparing results with those obtained by the commonly used SPME methodology, optimisation of SBSE achieved better results for volatile compounds of low volatility, such as medium and long-chain free fatty acids, whereas compounds with high volatility and polarity were only detected by SPME. SBSE also confirmed its potential as a tool to help identify undesirable contaminants/residues in meat products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 75-83
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 75-83
نویسندگان
Iu Benet, Carles Ibañez, Maria Dolors Guà rdia, Josep Solà , Jacint Arnau, Eugeni Roura,