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KMID : 1160620030080040315
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Preventive Nutrition and Food Science
2003 Volume.8 No. 4 p.315 ~ p.320
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Optimization of Headspace Analysis of Volatile Compounds from Oxidized Fish Oil
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Shin Eui-Cheol
Jang Hae-Jin
Lee Hyung-Il
An Hae-Jung
Lee Yang-Bong
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Abstract
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Headspace volatile compounds of oxidized fish oil were analyzed by the combination of hexane solvent or solid phase microextraction, gas chromatography and mass selective detector. The optimum condition of headspace analysis by hexane trapping was 23 min absorption time, 96℃ sample temperature and 20 mL/min air flow rate. The numbers of volatile compounds identified by solvent trapping and SPME were 35 and 14, respectively. Groups having the largest amount and many kinds were hydrocarbons and aldehydes, respectively. The numbers of aldehydes were 15 and 6 for solvent trap and SPME, respectively. These basic data could be used as indicators for the quality changes of fish oil.
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KEYWORD
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fish oil, volatile compound, SPME, solvent trap, optimization
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