Analyse flüchtiger Inhaltsstoffe des Holunders

European Food Research and Technology - Die Analyse und Identifizierung von Aromastoffen mittels GC/MS-Technik aus Holunderbeeren und -blüten wird beschrieben. Durch Extraktion mit...     

Mass spectroscopy-gas cromatographic identification of chlorinated hydrocarbons in trout

The PCB-content and the content of chlorinated hydrocarbons in trout was examined by GC-MS. PCBs ranging from trichlorobiphenyls to hexachlorbiphenyls, chlordan, DDE, DDD, DDT and dieldrine were found and identified by mass spectrometry. We suppose that less chlorinated PCBs in trout are not deposed or will be excreted very quickly.     

Formation of α-Tocopherolquinone and α-Tocopherolquinone Epoxides in Plant Oil

The antioxidative activity of α-tocopherol in oil is necessary for the inhibition of lipid peroxidation. If no regeneration of antioxidants is possible in foods, oxidation products are formed to a measurable extent. The aim of this study was to investigate oxidation products of α-tocopherol in plant oil. The oxidation of α-tocopherol in plant oil leads to α-tocopherolquinone and to two epoxides (α-tocopherolquinone-2,3-epoxide, α-tocopherolquinone-5,6-epoxide). These three reaction products were identified and quantified in plant oil. The 2,3-epoxide is formed at lower temperatures (90°C) whereas at high temperatures (180–220°C) only the 5,6-epoxide appears. The kinetics show that the 5,6-epoxide is produced as long as α-tocopherol is present. With longer reaction times the concentration of the 5,6-epoxide starts to decrease. α-Tocopherolquinone is found at substantially lower concentrations.     

Stability of pumpkin seed oil

In Austria pumpkins are grown primarily for the production of pumpkin seeds that can be used for eating or the production of salad oil. Pumpkin seed oil is dark green and its fatty acid composition consists typically of linoleic acid and oleic acid as the dominant fatty acids. The saturated fatty acids palmitic and stearic acid occur at lower levels. The samples for this study were taken from a breeding program that intends to increase the seed and oil productivity. 15 samples with different contents of linoleic acid (40—57%) and vitamin E (100—600 μg/g) were selected. The stability of the oil was measured in a Rancimat that oxidizes the oil at 120 �C and measures the induction time that is needed for the oxidation. The correlation analysis showed that only the ratio of linoleic acid to oleic acid had a significant influence on the oxidative stability of the oil. Vitamin E did not show any correlation. When α‐tocopherol was added to the oil a strong pro‐oxidative effect was observed.     

Vergleich dreier Methoden zur Bestimmung von Zinn in Konserven

Zusammenfassung Ein Vergleich dreier Methoden zur Bestimmung von Zinn in Dosenwaren wird durchgeführt. Eine Redoxtitration, eine photometrische Bestimmung mit Quercetin und eine Bestimmung mittels Atomabsorptionsspektraphotometrie nach Extraktion mit Methylisobutylketon werden auf ihre Anwendbarkeit und mögliche Störungen hin untersucht. Die Redoxtitration ist bei Zinngehalten > 50 ppm, die Quereetinmethode für Gehalte über 20 ppm. und die Atomabsorptionsmethode über den von uns überprüften Konzentrationsbereich von 5–1000 ppm. anwendbar. Auf einige Beeinträchtigungen der photometrischen Methode, sowie auf die optimalen Bedingungen der Extraktion von Zinn mit Methylisobutylketon und seine nachfolgende Bestimmung durch Atomabsorption wird hingewiesen.

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Comparison of three methods for the determination of tin in canned food

Summary Three analytic methods to determine tin in preserves were compared. Redoxtitration, a photometric procedure with quercetine and an AAS-method after isolation of tin by extraction with methylisobutylketone were examined. The redoxtitration is suitable above 50 ppm tin, the quercetine procedure upper 20 ppm, while the AAS-method is practicable within the range 5–1000 ppm. Some interferences in the case of the quercetine-method are noted and optimal conditions for extraction of tin and the determination by AAS are given.

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Diese Arbeit wurde aus Mitteln des Forschungsförderungsfonds der gewerblichen Wirtschaft Österreichs gefördert.