A Method for Determination of Triacetin in Foods by Gas Chromatography

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  • ガスクロマトグラフィーによる食品中のトリアセチンの分析法
  • ガス クロマトグラフィー ニ ヨル ショクヒンチュウ ノ トリアセチン

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Abstract

An analytical method for triacetin in foods by gas chromatography (GC) was developed. The extraction method from foods is as follows. Samples including water and emulsifier were completely dried and solidified by the use of anhydrous sodium sulfate, and oily dry samples were ground to fine powder. These samples were homogenized in 100ml of ethyl ether and centrifuged two times. The centrifuged solution containing triacetin was employed for GC analysis. The analysis on a GC column of 25% PEG-20M was interfered with ethyl caprate and o-ethylphenol, which are flavour constituents in foods, but this interference was successfully removed by use of a silica gel column. Analytical recovery of triacetin from various foods by this method was 82.1-91.8%. The detection limit was 10ppm.

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