{"title":"T-GC-MS法分析丁香酚在丁香颗粒中的释放行为及动力学","authors":"Miao Liang, Zeen Yang, Kejing Xu, Xiaolong Chen, Jinchu Yang, Wenzhao Liu, Sensen Zhao, Yongming Xu, Junsong Zhang","doi":"10.15586/ijfs.v35i4.2400","DOIUrl":null,"url":null,"abstract":"In this study, the release behavior and kinetic characteristics of eugenol from clove particles under different temperatures were investigated by using purge and trap and gas chromatography–mass spectrometry (P&T–GC-MS) method. The results showed that the established P&T–GC-MS method could efficiently determine eugenol content in clove particles. The high temperature could promote the release of eugenol in the early stages of heating, while low temperature delayed the time to reach the maximum ratio. Kinetic analysis showed that the release behavior of eugenol at different temperatures was consistent with the first-order release model. The release activation energy for eugenol was calculated as 58.29 kJ/mol by using the Arrhenius equation.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"19 3","pages":"0"},"PeriodicalIF":3.6000,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Release behavior and kinetic analysis of eugenol from clove particles using P&T–GC-MS method\",\"authors\":\"Miao Liang, Zeen Yang, Kejing Xu, Xiaolong Chen, Jinchu Yang, Wenzhao Liu, Sensen Zhao, Yongming Xu, Junsong Zhang\",\"doi\":\"10.15586/ijfs.v35i4.2400\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, the release behavior and kinetic characteristics of eugenol from clove particles under different temperatures were investigated by using purge and trap and gas chromatography–mass spectrometry (P&T–GC-MS) method. The results showed that the established P&T–GC-MS method could efficiently determine eugenol content in clove particles. The high temperature could promote the release of eugenol in the early stages of heating, while low temperature delayed the time to reach the maximum ratio. Kinetic analysis showed that the release behavior of eugenol at different temperatures was consistent with the first-order release model. The release activation energy for eugenol was calculated as 58.29 kJ/mol by using the Arrhenius equation.\",\"PeriodicalId\":14670,\"journal\":{\"name\":\"Italian Journal of Food Science\",\"volume\":\"19 3\",\"pages\":\"0\"},\"PeriodicalIF\":3.6000,\"publicationDate\":\"2023-10-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Italian Journal of Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15586/ijfs.v35i4.2400\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Italian Journal of Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15586/ijfs.v35i4.2400","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Release behavior and kinetic analysis of eugenol from clove particles using P&T–GC-MS method
In this study, the release behavior and kinetic characteristics of eugenol from clove particles under different temperatures were investigated by using purge and trap and gas chromatography–mass spectrometry (P&T–GC-MS) method. The results showed that the established P&T–GC-MS method could efficiently determine eugenol content in clove particles. The high temperature could promote the release of eugenol in the early stages of heating, while low temperature delayed the time to reach the maximum ratio. Kinetic analysis showed that the release behavior of eugenol at different temperatures was consistent with the first-order release model. The release activation energy for eugenol was calculated as 58.29 kJ/mol by using the Arrhenius equation.
期刊介绍:
"Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle.
Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.