Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system
A simple method involving direct introduction (DI) of cooked ham into a programmable temperature vaporizer and subsequent thermal desorption for multidimensional chromatographic analysis as a tool for studying changes of volatile compounds during food irradiation has been proposed. Analysis of non-irradiated samples showed four peaks in the precolumn, which were identified on the main column as peak 1, ethyl acetate; peak 2, a mixture of octanol and ethyl propanoate; peak 3, (R,R)-2,3-butanediol, and peak 4, nonanoic acid. (R,R) and (S,S)-2,3-butanediol were detected in samples irradiated at 8 kGy, which may indicate that irradiation induces isomerisation. When a single cut was transferred from the precolumn to the main column, 1-tetradecene,n-pentadecane, 8-heptadecene and 1-hexadecene were detected in irradiated samples. This simple and easy method allows detection of radiolytic markers and isomerisation of 2,3-butanediol during irradiation of food. 2013 Elsevier Ltd. All rights reserved.
| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2013
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| Subjects: | Direct introduction into a PTV, MDGC–MS, Cooked ham, Irradiation, Isomerisation, Radiolytic hydrocarbons, |
| Online Access: | http://hdl.handle.net/10261/83839 |
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