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Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil
Author(s) -
Rørbæk Karen,
Jensen Benny
Publication year - 1997
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-997-0085-1
Subject(s) - tenax , thermal desorption , chromatography , chemistry , sampling time , gas chromatography , fish <actinopterygii> , sampling (signal processing) , fish oil , gas chromatography–mass spectrometry , desorption , adsorption , environmental chemistry , mass spectrometry , organic chemistry , mathematics , fishery , filter (signal processing) , statistics , computer science , computer vision , biology
Headspace‐gas chromatography (HS‐GC), based on adsorption to Tenax GR®, thermal desorption and GC, has been used for analysis of volatiles in fish oil. To optimize sampling conditions, the effect of heating the fish oil at various temperatures and times was evaluated from anisidine values (AV) and HS‐GC. AV indicated sample degradations at 90°C but only small alterations between 60 and 75°C. HS‐GC showed increasing response with temperature and time. Purging at 75°C for 45 min was selected as the preferred sampling condition for oxidized fish oil.