|
| Determination of Main Sulfur-contained Compounds in Cooked Oil by Headspace Gas Chromatographic Method |
| |
| View Full Text Download reader |
| DOI：10.3969/j.issn.1004-4957.年份.月份 |
| KeyWord:garlic sulfur-contained compound determination headspace gas chromatography |
| Author | Institution |
| 李文清，周美云,彭楚婷,晏日安,周华 |
1.暨南大学理工学院食品科学与工程系; 2.暨南大学生命科学与技术学院化学系 |
|
| Hits: 2593 |
| Download times: 1095 |
| Abstract: |
| In order to analyze the change of concentration of main sulfur-contained compounds in different cooking ways,a headspace gas chromatographic method was established and validated for the determination of diallyl sulfide（DAS ）,diallyl disulfide（DADS）,diallyl trisulfide（DATS） in cooked oil.The detection was performed on a DM2WAX capillary column,with an equilibration temperature of 403 K,an equilibration time of 20 min and a rotation rate of 500 r/min.Good linear relationships between peak area and their contents were obtained in the investigated range,with correlation coefficients higher than 0.999 and detection limits of 0.001-0.025 mg/L.The average recoveries of DAS,DADS and DATS were in the range of 97.1%-103%. |
| Close |
|
|
|