Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil

Karen Rørbæk; Benny Jensen

doi:10.1007/s11746-997-0085-1

Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil

Karen Rørbæk, Benny Jensen

National Institute of Aquatic Resources

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Headspace-gas chromatography (HS-GC), based on adsorption to Tenax GR(R), thermal desorption and GC, has been used for analysis of volatiles in fish oil. To optimize sam sampling conditions, the effect of heating the fish oil at various temperatures and times was evaluated from anisidine values (AV) and HS-CC. AV indicated sample degradations at 90 degrees C but only small alterations between 60 and 75 degrees C. HS-GC showed increasing response with temperature and rime. Purging at 75 degrees C for 45 min was selected as the preferred sampling condition for oxidized fish oil.

Original language	English
Journal	Journal of the american oil chemists society
Volume	74
Issue number	12
Pages (from-to)	1607-1609
ISSN	0003-021X
DOIs	https://doi.org/10.1007/s11746-997-0085-1
Publication status	Published - 1997

Keywords

Fish oil
Headspace sampling
HS-GC
Lipid oxidation
Thermal degradation
Volatiles

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10.1007/s11746-997-0085-1

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title = "Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil",

abstract = "Headspace-gas chromatography (HS-GC), based on adsorption to Tenax GR(R), thermal desorption and GC, has been used for analysis of volatiles in fish oil. To optimize sam sampling conditions, the effect of heating the fish oil at various temperatures and times was evaluated from anisidine values (AV) and HS-CC. AV indicated sample degradations at 90 degrees C but only small alterations between 60 and 75 degrees C. HS-GC showed increasing response with temperature and rime. Purging at 75 degrees C for 45 min was selected as the preferred sampling condition for oxidized fish oil.",

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AB - Headspace-gas chromatography (HS-GC), based on adsorption to Tenax GR(R), thermal desorption and GC, has been used for analysis of volatiles in fish oil. To optimize sam sampling conditions, the effect of heating the fish oil at various temperatures and times was evaluated from anisidine values (AV) and HS-CC. AV indicated sample degradations at 90 degrees C but only small alterations between 60 and 75 degrees C. HS-GC showed increasing response with temperature and rime. Purging at 75 degrees C for 45 min was selected as the preferred sampling condition for oxidized fish oil.

KW - Fish oil

KW - Headspace sampling

KW - HS-GC

KW - Lipid oxidation

KW - Thermal degradation

KW - Volatiles

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JO - Journal of the american oil chemists society

JF - Journal of the american oil chemists society

IS - 12

ER -

Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil

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Keywords

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