Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Analysis of Volatile Organic Compounds in Kinnchi Absorbed in SPME by GC-AED and GC-MSD

SPME로 포집한 김치 휘발성분의 GC-AED및 GC-MSD에 의한 동정

  • 하재호 (한국식품개발연구원 식품분석평가팀)
  • Published : 2002.06.01
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Abstract

The volatile compounds in kimchi adsorbed with solid phase microextraction (SPM) were analyzed by using a gas chromatograph-atomic emission detector (GC-AED) and a gas chromatograph-mass spectrometer (GC-MSD). The volatile compounds were effectively adsorbed in SPME. Twenty five compounds such as dimethyl-sulfide were identified by GC-MSD and some of these were further confirmed to contain a sulfur and a nitrogen by GC-AED.

Solid phase microextraction(SPME)을 사용하여 김치 중의 향기성분이 매우 용이하게 포집할 수 있었으며 dimethyl-sulfide등 25종의 휘발성성분이 분석되었다. 질량분석기로 동정된 몇몇 성분을 AED로 확신하였을 때 황과 질소를 함유하는 성분임을 명확히 알 수 있어 GC-AED를 사용하면 그 물질의 구성원소를 쉽게 분석할 수 있다.

Keywords

References

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