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首页> 外文期刊>Journal of Agricultural and Food Chemistry >ANALYSIS OF HIGHLY VOLATILE COMPONENTS OF FOODS BY OFF-LINE SFE/GC
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ANALYSIS OF HIGHLY VOLATILE COMPONENTS OF FOODS BY OFF-LINE SFE/GC

机译：离线SFE / GC分析食品中的高挥发性成分

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摘要

A sample collection method is proposed for off-line coupling supercritical fluid extraction/gas chromatography (SFE/GC) through a programmed temperature vaporizer (PTV) and using a variable restrictor. Experiments were carried out to obtain the most favorable conditions for the analysis of highly volatile components of foods. Average recoveries of similar to 50% and coefficients of variation of absolute areas <10% were obtained for a standard mixture of compounds of high volatility. When real fruit samples were extracted and analyzed, coefficients of variation achieved ranged from 2 to 10%. To test its performance, the method was applied to the analysis of fresh raspberries. [References: 11]
机译：提出了一种通过程序升温蒸发器（PTV）并使用可变限流器离线耦合超临界流体萃取/气相色谱（SFE / GC）的样品收集方法。进行实验以获得分析食品中高挥发性成分的最有利条件。对于高挥发性化合物的标准混合物，获得的平均回收率接近50％，绝对面积的变异系数<10％。提取和分析真实水果样品后，获得的变异系数范围为2％至10％。为了测试其性能，该方法用于分析新鲜树莓。 [参考：11]

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