期刊
FOOD CHEMISTRY
卷 292, 期 -, 页码 75-80出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.04.027
关键词
Lipid oxidation; Whole milk powder
资金
- Teagasc Walsh Fellowship
Lipid oxidation is a major contributor to the deterioration of the sensory quality of fat-containing dairy powders. Hydroperoxides are the primary oxidation products from unsaturated fatty-acids that readily yield a complex mixture of volatile organic compounds that can adversely impact product quality and shelf life. Headspace solid-phase microextraction gas-chromatography mass-spectrometry was chosen to quantify thirteen lipid oxidation compounds in whole milk powder encompassing a range of volatilities and chemical classes. A central composite rotatable design (CCD, alpha = 1.1) based on a 2(3) factorial table was used with response surface methodology to optimize the HS-SPME parameters; determined at; 45 min extraction time and 43 degrees C extraction temperature. The significant model terms were found to be extraction temperature (p < 0.05) and the interaction between time and temperature (p < 0.05). Precision, accuracy, LOD and LOQ were determined and the method was validated for whole milk powder.
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