COMPARISON OF DIFFERENT EXTRACTION TECHNIQUES FOR DETERMINATION OF VOLATILE COMPOUNDS OF RAPESEED OILS
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928443" target="_blank" >RIV/60461373:22330/23:43928443 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
COMPARISON OF DIFFERENT EXTRACTION TECHNIQUES FOR DETERMINATION OF VOLATILE COMPOUNDS OF RAPESEED OILS
Popis výsledku v původním jazyce
The aim of this study is the comparison of four extraction techniques for the isolation of volatile compounds from rapeseed oils The headspace solid phase microextraction (HS SPME), steam distillation ( distillation on a thin film evaporator and the solvent assisted flavour evaporation ( technique were used for extraction The prepared extracts were analysed using gas chromatography coupled to mass spectrometry and the olfactometric detector (GC MS O) The extraction step is one of the most important parts of the analysis, therefore in this study, significant attention is paid to the advantages and limitations of individual extraction techniques There were considerable differences in the volatile profile among the extracts obtained This study provides useful information on the volatile profile of rapeseed oils and the use of individual extraction techniques A similar approach could be used for other types of oils.
Název v anglickém jazyce
COMPARISON OF DIFFERENT EXTRACTION TECHNIQUES FOR DETERMINATION OF VOLATILE COMPOUNDS OF RAPESEED OILS
Popis výsledku anglicky
The aim of this study is the comparison of four extraction techniques for the isolation of volatile compounds from rapeseed oils The headspace solid phase microextraction (HS SPME), steam distillation ( distillation on a thin film evaporator and the solvent assisted flavour evaporation ( technique were used for extraction The prepared extracts were analysed using gas chromatography coupled to mass spectrometry and the olfactometric detector (GC MS O) The extraction step is one of the most important parts of the analysis, therefore in this study, significant attention is paid to the advantages and limitations of individual extraction techniques There were considerable differences in the volatile profile among the extracts obtained This study provides useful information on the volatile profile of rapeseed oils and the use of individual extraction techniques A similar approach could be used for other types of oils.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
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OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
<a href="/cs/project/QK22010135" target="_blank" >QK22010135: Nové trvale udržitelné způsoby zpracování a využití tuzemských olejnin</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2023
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů