期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1046, 期 1-2, 页码 75-81出版社
ELSEVIER
DOI: 10.1016/j.chroma.2004.06.101
关键词
food analysis; oxidation; hexanal; lipids
Hexanal (an oxidative state indicator) formed in the headspace of potato crisps during storage was evaluated using two different procedures. First, solid-phase microextraction, an innovative sampling preparation methodology was used. It consisted on the absorption of analytes directly from samples and subsequent thermal desorption on the gas chromatograph (GC) injector. Then, a reversed-phase high-performance liquid chromatographic technique (HPLC) was employed to quantify hexanal in the form of 2,4-dinitrophenylhydrazone derivative. Methods were evaluated in what concerns to validation parameters such as linearity, repeatibility and detection limit. GC (LOD = 1 ng/ml) method resulted in more sensitive method than HPLC (LOD = 9 ng/ml). The most suitable technique for hexanal measurement was selected. (C) 2004 Elsevier B.V. All rights reserved.
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