73D-41 |
SPME-GC analysis of orange juice flavor compounds absorbed by a polymeric packaging film |
S. MIN, Q. H. Zhang, and D. B. Min. Dept. of Food Science & Technology, The Ohio State Univ., 2015 Fyffe Ct., Columbus, OH 43210 The absorption of orange juice flavors by polymeric packaging materials may result in imbalances of flavor profiles, which makes the product less acceptable to consumers. To develop a simple, rapid, sensitive and reproducible headspace solid phase microextraction gas chromatography (SPME-GC) method for the analysis of flavor compounds absorbed in polymeric packaging material. The glass sorption cell of 7.5cm diameter and 1.0cm height in which only one side of packaging material surface was allowed to contact orange juice was designed. The cell had a surface/volume ratio of 1.04, simulating a 250mL orange juice package. A glass layer was placed on the top of a packaging film to block the permeation of flavor compounds. Orange juice in the cell placed with the 1.5mm laminated film of high impact polystyrene, low-density polyethylene, and polyvinylidene chloride was kept for 0, 6, 12, 24, 48, and 72h at 22°C. Eight pieces (0.5cm´0.5cm) from the flavor-absorbed film were placed in a 20ml gas tight bottle and incubated for 0, 1, 2, and 4h at 50, 60, and 70°C for flavor desorption from the packaging material. The desorbed compounds in bottle were isolated by 100mm polydimethylsiloxane SPME fiber and were analyzed by a 5% phenyl methylpolysiloxane capillary gas chromatography. The coefficients of variation of quadruplicate analyses for total absorbed volatile compounds and limonene were 2.5% and 4.5%, respectively. The combination of desorption at 60°C for 1 hour and 0.75mm injection port and temperature at 250°C gave the most sensitive and reproducible results, qualitatively and quantitatively. SPME-GC can effectively analyze the absorption of flavor compounds by polymeric packaging materials.
Session 73D, Food Packaging
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