Ross Carolyn F, Smith Denise M
Author Ross is with Dept. of Food Science and Human Nutrition, Washington State Univ., Pullman, WA 99164.
Author Smith is with Dept. of Food Science and Toxicology, Univ. of Idaho, Moscow, Idaho.
Compr Rev Food Sci Food Saf. 2006 Jan;5(1):18-25. doi: 10.1111/j.1541-4337.2006.tb00077.x.
Lipid oxidation has long been recognized as a leading cause of quality deterioration in muscle foods and is often the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, including volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. The sampling methodologies of distillation/solvent extraction and headspace analysis, and isolation methods associated with gas chromatographic (GC) and high-performance liquid chromatography (HPLC) analyses are discussed. Within gas chromatographic methodologies, headspace (HS) sampling (static HS, dynamic purge-and-trap HS techniques, and solid-phase microextraction [SPME]) are addressed.
长期以来，脂质氧化一直被认为是肌肉类食品品质劣变的主要原因，并且常常是决定食品保质期的关键因素。脂质氧化会产生多种产物，包括挥发性化合物，这些化合物是导致酸败异味和气味产生的主要因素。多年来，已开发出多种方法来定量肌肉类食品中的脂质氧化产物。本文综述了用于定量挥发性化合物以作为肌肉类食品脂质氧化指标的分析方法。讨论了蒸馏/溶剂萃取和顶空分析的采样方法，以及与气相色谱（GC）和高效液相色谱（HPLC）分析相关的分离方法。在气相色谱方法中，还探讨了顶空（HS）采样（静态HS、动态吹扫捕集HS技术和固相微萃取[SPME]）。
