1 Department of Biotechnology, Technical University of Denmark2 National Institute of Aquatic Resources, Technical University of Denmark3 Department of Biochemistry and Nutrition, Technical University of Denmark
Headspace-gas chromatography (HS-GC), based on adsorption to Tenax GR(R), thermal desorption and GC, has been used for analysis of volatiles in fish oil. To optimize sam sampling conditions, the effect of heating the fish oil at various temperatures and times was evaluated from anisidine values (AV) and HS-CC. AV indicated sample degradations at 90 degrees C but only small alterations between 60 and 75 degrees C. HS-GC showed increasing response with temperature and rime. Purging at 75 degrees C for 45 min was selected as the preferred sampling condition for oxidized fish oil.
Journal of the American Oil Chemists Society, 1997, Vol 74, Issue 12, p. 1607-1609
Fish oil; Headspace sampling; HS-GC; Lipid oxidation; Thermal degradation; Volatiles