Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Validity of SPME Cryofocusing in Analysis of Volatile Components in Orange Juice
Akihiko HASHIMOTO, Kazumasa KOZIMA, Koji SAKAMOTO
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キーワード: solid-phase microextraction, orange juice, food flavor, gas chromatography, cryofocusing, resolution
ジャーナル オープンアクセス

2006 年 12 巻 4 号 p. 295-298

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We studied the effects of cryofocusing on the resolution of volatile components in solid-phase microextraction (SPME). Retention times, resolutions and peak areas estimated using cryofocusing were compared to those observed without cryofocusing. The resolution and peak areas with cryofocusing were found to be greater than those obtained without cryofocusing. Hence, SPME cryofocusing is effective in trace analysis of the volatile components in orange juice.
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© 2006 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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Food Science and Technology International, Tokyo

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