A Headspace Solid Phase Microextraction Method for Using to Monitor Hexanal and Heptanal Content in Food Samples

ผู้แต่ง

  • Winyu Chitsamphandhvej Department of Chemistry, Faculty of Science,King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand.
  • Wilasinee Phakdee Department of Chemistry, Faculty of Science,King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand.
  • Wilaiporn Thanasan Department of Chemistry, Faculty of Science,King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand.

คำสำคัญ:

hexanal, heptanal, headspace solid-phase microextraction

บทคัดย่อ

Headspace solid phase microextraction (HS-SPME) technique coupled with Gas Chromatography (GC) was developed to measure hexanal and heptanal (off-flavour compounds, occurred from lipid oxidation) in some food samples. The HS-SPME and GC parameters were studied. Six food
samples; infant cereal, instant noodle, potato French fried, deep fried peanut, fried rice (Khawtan) and fried pork skin (Capmoo) were analyzed. Hexanal and heptanal were found in the range of 0.15-10.40 μg/g and 0.14-1.65 μg/g, respectively. Hexanal content in Capmoo increased significantly during storage. It was found that increase of lipid content in food samples can reduce the analysis recoveries.

ดาวน์โหลด

เผยแพร่แล้ว

2008-12-31

รูปแบบการอ้างอิง

Winyu Chitsamphandhvej, Wilasinee Phakdee, และ Wilaiporn Thanasan. 2008. “A Headspace Solid Phase Microextraction Method for Using to Monitor Hexanal and Heptanal Content in Food Samples”. Agriculture and Natural Resources 42 (5). Bangkok, Thailand:206-12. https://li01.tci-thaijo.org/index.php/anres/article/view/244595.

ฉบับ

ปีที่ 42 ฉบับที่ 5 (2008): January-December

ประเภทบทความ

Research Article

สัญญาอนุญาต

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