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Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water‐Lipid Systems
Author(s) -
NELSON P. E.,
HOFF J. E.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb03659.x
Subject(s) - chemistry , partition coefficient , boiling point , homologous series , aqueous solution , chromatography , solvent , vaporization , activity coefficient , sodium sulfate , vapor pressure , boiling , sodium , organic chemistry
SUMMARY– The distribution of volatile solutes between two immiscible solvents can be determined by a study of the vapor pressures in the corresponding single solvent systems, since the partition coefficient is related to the Henry's constants: K p = k 2 k 12 . Application of this principle makes possible the gas chromatographic determination of partition coefficients involving nonvolatile solvents. The method was applied to a solvent pair consisting of paraffin oil and aqueous sodium sulfate. An approximate semilogarithmic relationship exists between the partition coefficient and number of carbon atoms within each homologous series of aldehydes, ketones, alcohols and esters. Saturation with sodium sulfate increased the partial pressure of volatiles from 12 to 20 times. The partial heat of vaporization of volatiles in paraffin oil decreased with increasing temperature and was appreciably smaller than that of the pure compound at its boiling point. These observations may be utilized in quantifying food volatiles in operations involving extraction and gas stripping prior to analysis.