Characteristic the volatiles compounds of fractionation beef tallow by gas chromatography-ion mobility spectrometry

• Autor(a) principal: LI,Hang
• Data de Publicação: 2022
• Outros Autores: LIU,Jiamin, HE,Xinyi, LIU,Shoushan
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101234
• topic: beef tallow; dry fractionation; volatiles compounds; GC-IMS

Abstract In this study, drying fractionation beef tallow was obtained, and then the beef tallow was analyzed by headspace gas chromatography-ion mobility spectrometry (GC-IMS). The experimental results showed that with the decrease in fractionation temperature, the content of saturated fatty acids displayed a decreasing trend, while the content of unsaturated fatty acids displayed an increasing trend. The results of determination of peroxide value, acid value and iodine value showed that the acid value of the components increased with the decrease of the fractionation temperature. A total number of 63 volatile compounds were detected through (GC-IMS), and qualitative and quantitative analyses were performed in order to determine the contents of volatile compounds in samples. The results also indicated that esters, aldehydes, ketones, and alcohols of macromolecular volatile components mainly appear in the MP30, MP40, and MP40+ components, while the volatile components of MP24 are mainly small molecules of esters, alcohols, aldehydes, and ketones. Indeed, in this study, ion migration chromatography fingerprint library of the characteristic components of beef tallow was also constructed, and the generated (GC-IMS) two-dimensional spectrum was used to analyze the difference characteristics of beef tallow, which provides theoretical guidance for the physical and chemical properties of beef tallow.