Delarue J, Giampaoli P
Laboratoire de Chimie des Substances Naturelles, Département Science de l'Aliment, Ecole Nationale Supérieure des Industries Alimentaires, Massy, France.
J Agric Food Chem. 2000 Jun;48(6):2372-5. doi: 10.1021/jf990983n.
Besides the conventional techniques used for the investigation of food-flavor interactions, inverse gas chromatography (IGC) may provide a useful tool for the direct assessment of the retention of aroma compounds in a matrix. IGC consists of single reference compound injections at a fixed temperature onto a column which stationary phase is the material of interest. We have applied this technique to high amylose corn starch, wheat starch, and beta-cyclodextrin matrixes, using aroma compounds presenting various functional groups. Low energy interactions were measured which may result from polar or hydrophobic binding. Starch behaved under these conditions as a polar chromatographic phase. We also focused on the influence of a physical modification of the starch on its retention properties toward 3,7-dimethyl-2,6-octadien-1-al. Retention was found to be greater after a specific thermal treatment. As checked by DSC (differential scanning calorimetry) and DMTA (dynamic mechanical and thermal analysis), the observed changes are believed to be related to the glass transition of the starch. For the time being, the dehydration of the matrix associated with the lack of control of the relative humidity within the column is the main restriction to this technique.
除了用于研究食品-风味相互作用的传统技术外，反相气相色谱法（IGC）可为直接评估基质中香气化合物的保留情况提供有用工具。IGC包括在固定温度下将单一参考化合物注入到柱中，该柱的固定相是感兴趣的材料。我们已将此技术应用于高直链玉米淀粉、小麦淀粉和β-环糊精基质，使用具有各种官能团的香气化合物。测量了可能由极性或疏水结合导致的低能相互作用。在这些条件下，淀粉表现为极性色谱相。我们还关注了淀粉的物理改性对其对3,7-二甲基-2,6-辛二烯-1-醛保留性能的影响。发现经过特定热处理后保留率更高。通过差示扫描量热法（DSC）和动态机械热分析（DMTA）检查，观察到的变化被认为与淀粉的玻璃化转变有关。目前，与柱内相对湿度控制不足相关的基质脱水是该技术的主要限制。
