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    Wyświetlanie 1-3 z 3
    Tytuł:
    Two-dimensional gas chromatography – principles and application in fruits analysis
    Autorzy:
    Lubinska, Martyna
    Namieśnik, Jacek
    Powiązania:
    https://bibliotekanauki.pl/articles/1179569.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    aparature
    applications
    history
    principles
    two-dimensional gas chromatography
    Opis:
    Two-dimensional gas chromatography is a rapidly developing analytical technique. One of the major uses of this technique is its use for food analysis. The paper presents the principle of operation and history of this analytical technique. The specification of the two-dimensional gas chromatography technique has been discussed. The principles of separation of ingredients and application of the method, particularly in the analysis of food products, have also been described. A literature review was also done, presenting the use of two-dimensional gas chromatography for the analysis of fruit and fruit products.
    Źródło:
    World Scientific News; 2017, 75; 89-95
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Application of gas chromatography to evaluate the quality of rapeseed oil
    Autorzy:
    Lubinska, Martyna
    Namieśnik, Jacek
    Powiązania:
    https://bibliotekanauki.pl/articles/1179570.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    edible oils
    mass spectrometry
    quality markers
    thermal degradation
    two-dimensional gas chromatography
    volatile organic compounds
    Opis:
    Two-dimensional gas chromatography is an analytical technique, which is increasingly being used in food research. Through the analysis of volatile fraction, it is possible to determine the quality of food products. One of the reasons for the deterioration of food is thermal degradation. Products that are often subject to degradation reactions due to temperatures are edible oils. In the thesis, the results of edible oils with different botanical origin are presented. The samples of oil were heated at temperatures of 20 °C, 60 °C, 100 °C, 140 °C and 180 °C. Based on the results of the chromatographic analysis, potential indicators of thermal degradation of edible oils were selected. The last step was to quantify the selected compounds to confirm that the typed chemical compounds are the markers of thermal decomposition of cooking oils. To calibrate, the method of standard additions was chosen
    Źródło:
    World Scientific News; 2017, 75; 96-105
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Fast GC as a useful tool for authenticity assessment of kiwifruit
    Autorzy:
    Michalczuk, Paweł
    Myszka, Joanna
    Lubinska, Martyna
    Różańska, Anna
    Namieśnik, Jacek
    Powiązania:
    https://bibliotekanauki.pl/articles/1179549.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    DFA
    PCA
    SIMCA
    SQC
    botanical origin
    chemometric analysis
    electronic nose
    food analysis
    gas chromatography
    kiwifruit
    Opis:
    Kiwifruit is one of the healthiest fruits due to its high content of biologically active substances and nutrients. The most popular species of Actinidia (kiwifruit) are the Actinidia deliciosa fruits called kiwi and Actinidia chinensis commonly called golden kiwi, while the lesser known species is Actinidia arguta known as mini kiwi. Bioactivities and nutrients of Actinidia are influenced by species and cultivars. It is very important to find a way to distinguish kiwifruit samples from botanical and geographical origin. For this purpose, the possibility of application of electronic nose based on ultra-fast gas chromatography for differentiation three types of kiwifruit was investigated. A set of 18 samples of kiwifruits were analyzed by fast GC e-nose. This device contains two parallel chromatography columns with different polarity connected with two flame ionization detectors (μ-FIDs). Four data analysis methods were used: discriminant function analysis (DFA), principal component analysis (PCA), soft independent modeling of class analogies (SIMCA), and statistical quality control (SQC). Application of e-nose based on fast GC system allows to effective and rapid compare of aroma profiles of three types of kiwifruits. PCA, DFA and SIMCA data analysis method were for visualization the discrimination between groups of kiwifruit species. The SQC method allowed to assess the quality of the samples. All of used chemometric methods allows for full discrimination of all groups of samples. In summary, the use of ultra-fast GC with four statistical methods can be used to discrimination of kiwifruit samples due to their botanical and geographical origins.
    Źródło:
    World Scientific News; 2017, 75; 6-17
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

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