T-GC-MS法分析丁香酚在丁香颗粒中的释放行为及动力学

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-10-24 DOI:10.15586/ijfs.v35i4.2400

Miao Liang, Zeen Yang, Kejing Xu, Xiaolong Chen, Jinchu Yang, Wenzhao Liu, Sensen Zhao, Yongming Xu, Junsong Zhang

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引用次数: 0

摘要

本研究采用吹扫捕集、气相色谱-质谱联用(P& T-GC-MS)等方法研究丁香酚在不同温度下从丁香颗粒中释放的行为和动力学特征。结果表明，所建立的P& T-GC-MS方法能有效测定丁香颗粒中丁香酚的含量。在加热初期，高温能促进丁香酚的释放，而低温则延迟了达到最大比例的时间。动力学分析表明，丁香酚在不同温度下的释放行为符合一级释放模型。利用Arrhenius方程计算丁香酚的释放活化能为58.29 kJ/mol。

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Release behavior and kinetic analysis of eugenol from clove particles using P&T–GC-MS method

In this study, the release behavior and kinetic characteristics of eugenol from clove particles under different temperatures were investigated by using purge and trap and gas chromatography–mass spectrometry (P&T–GC-MS) method. The results showed that the established P&T–GC-MS method could efficiently determine eugenol content in clove particles. The high temperature could promote the release of eugenol in the early stages of heating, while low temperature delayed the time to reach the maximum ratio. Kinetic analysis showed that the release behavior of eugenol at different temperatures was consistent with the first-order release model. The release activation energy for eugenol was calculated as 58.29 kJ/mol by using the Arrhenius equation.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.