Validity of SPME Cryofocusing in Analysis of Volatile Components in Orange Juice

• HASHIMOTO Akihiko

  Hiroshima Prefectural Food Technology Research Center

• KOZIMA Kazumasa

  Hiroshima Prefectural Food Technology Research Center

• SAKAMOTO Koji

  Hiroshima Prefectural Food Technology Research Center

抄録

We studied the effects of cryofocusing on the resolution of volatile components in solid-phase microextraction (SPME). Retention times, resolutions and peak areas estimated using cryofocusing were compared to those observed without cryofocusing. The resolution and peak areas with cryofocusing were found to be greater than those obtained without cryofocusing. Hence, SPME cryofocusing is effective in trace analysis of the volatile components in orange juice.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 12 (4), 295-298, 2006

  公益社団法人 日本食品科学工学会

キーワード

• solid-phase microextraction
• orange juice
• food flavor
• gas chromatography
• cryofocusing
• resolution

詳細情報

• CRID: 1390001204456746112
• NII論文ID: 10018441277
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.12.295
• COI: 1:CAS:528:DC%2BD2sXitVClu78%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可