Lee, Jun-Young published the artcileSolid-phase microextraction Arrow for the volatile organic compounds in soy sauce, Computed Properties of 14667-55-1, the main research area is Solid phase microextraction volatile organic compound soy sauce; gas chromatography; mass spectrometry; solid-phase microextraction Arrow; soy sauce; volatile extraction.
A novel solid-phase microextraction Arrow was used to sep. volatile organic compounds from soy sauce, and the results were verified by using gas chromatog. with mass spectrometry. Solid-phase microextraction Arrow was optimized in terms of three extraction conditions: type of fiber used (polydimethylsiloxane, polyacrylate, carbon wide range/polydimethylsiloxane, and divinylbenzene/polydimethylsiloxane), extraction temperature (40, 50, and 60°C), and extraction time (10, 30, and 60 min). The optimal solid-phase microextraction Arrow conditions were as follows: type of fiber = polyacrylate, extraction time = 60 min, and extraction temperature = 50°C. Under the optimized conditions, the solid-phase microextraction Arrow was compared with conventional solid-phase microextraction to determine extraction yields. The solid-phase microextraction Arrow yielded 6-42-fold higher levels than in solid-phase microextraction for all 21 volatile organic compounds detected in soy sauce due to the larger sorption phase volume The findings of this study can provide practical guidelines for solid-phase microextraction Arrow applications in food matrixes by providing anal. methods for volatile organic compounds
Journal of Separation Science published new progress about Food analysis. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.