 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : A Headspace Solid Phase Microextraction Method for Using to Monitor Hexanal and Heptanal Content in Food Samples) ผู้เขียน: Winyu Chitsamphandhvej, Wilasinee Phakdee, Wilaiporn Thanasan สื่อสิ่งพิมพ์:pdf AbstractHeadspace solid phase microextraction (HS-SPME) technique coupled with Gas Chromatography (GC) was developed to measure hexanal and heptanal (off-flavour compounds, occurred from lipid oxidation) in some food samples. The HS-SPME and GC parameters were studied. Six food samples; infant cereal, instant noodle, potato French fried, deep fried peanut, fried rice (Khawtan) and fried pork skin (Capmoo) were analyzed. Hexanal and heptanal were found in the range of 0.15-10.40 ?g/g and 0.14-1.65 ?g/g, respectively. Hexanal content in Capmoo increased significantly during storage. It was found that increase of lipid content in food samples can reduce the analysis recoveries. |