ヘッドスペースサンプラーを用いるガスクロマトグラフィー : 質量分析法による食品等中の香気成分の高感度分析(<特集>質量分析法の於用技術)

概要

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A method for the highly sensitive analysis of flavor components in several foods was developed using GC/MS equipped with a headspace sampler. A sample of food, beverage or fruit juice in a 20ml vial was put in the headspace sampler, which was set to heat at 80℃ for 20min. Headspace gas (3 ml) was injected into the GC/MS by high pressure injection. This method of analysis was superior to the usual one, achieving about 3 to 10 times higher analytical sensitivity. The detection limits of flavor components by the proposed method were estimated to be at ppb level by total ion monitoring and ppt level by selected ion monitoring, respectively. This simple and easy method enabled routine flavor component analysis of several types of foods.
社団法人日本分析化学会の論文
1996-06-05