Open AccessStatic headspace gas chromatographic determination of hexanal as a marker of lipid oxidation in fat-rich food
Author(s) -
Vida Vičkačkaitė,
Gintarė Pipiraitė,
Vilius Poškus,
Ingrida Jurkutė,
Birutė Bugelytė
Publication year - 2020
Publication title -
chemija
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.16
H-Index - 15
eISSN - 2424-4538
pISSN - 0235-7216
DOI - 10.6001/chemija.v31i2.4221
Subject(s) - hexanal , chromatography , tetradecane , detection limit , chemistry , calibration curve , volume (thermodynamics) , gas chromatography , matrix (chemical analysis) , organic chemistry , physics , quantum mechanics
Static headspace gas chromatographic method for determination of hexanal as a marker of lipid oxidation was developed. Tetradecane was suggested as a matrix for hexanal release from the sample. Sample equilibration temperature and time, tetradecane volume, injection time were optimized. Benzaldehyde was selected as an internal standard. Under the optimized conditions quality parameters were determined. The calibration curve was linear in the concentration range from 25 µg l–1 to 2 g l–1, the detection limit was 15 µg l–1, RSD was determined by five replication analysis with hexanal concentration 0.1 g l–1 and was 1.2%. The technique was applied for hexanal determination in potato chips and fried potatoes.