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Determination of Volatile and Semivolatile Contaminants in Meat by Supercritical Fluid Extraction/Gas Chromatography/Mass Spectrometry
Author(s) -
Snyder Janet M,
King Jerry W,
Nam KiSouk
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199609)72:1<25::aid-jsfa617>3.0.co;2-a
Subject(s) - chemistry , nonanal , hexanal , extraction (chemistry) , supercritical fluid extraction , heptanal , naphthalene , supercritical fluid , environmental chemistry , contamination , chromatography , gas chromatography , gas chromatography–mass spectrometry , mass spectrometry , organic chemistry , aldehyde , ecology , biology , catalysis
Meat products that were exposed to a warehouse fire were collected and examined to identify contaminants present in the samples. An extraction method using supercritical carbon dioxide at 100 atm and 60°C was developed to analyse and characterise volatile and semi‐volatile compounds from the samples. The major volatile compounds were lipid oxidation products, such as hexanal and nonanal. Volatiles concentrations from fire‐exposed meat products were compared to control samples to determine compositional differences. Aromatic and polycyclic aromatic hydrocarbons were identified, and naphthalene was measured in suspected fire‐damaged meat products. Direct supercritical extraction from the meat samples proved to be a rapid and reproducible method to assess contamination in commercial meat products.