DETECTION OF RADIATION-INDUCED HYDROCARBONS IN CAMEMBERT IRRADIATED BEFORE AND AFTER THE MATURING PROCESS - COMPARISON OF FLORISIL COLUMN CHROMATOGRAPHY AND ON-LINE COUPLED LIQUID CHROMATOGRAPHY GAS CHROMATOGRAPHY

摘要

The influence of the maturing process on the detection of radiation-induced volatile hydrocarbons in the fat of Camembert has been investigated. Two analytical methods for separation of the hydrocarbon fraction from the lipid were applied: Florisil column chromatography with subsequent gas chromatographic-mass spectrometric (GC-MS) determination as well as on-line coupled liquid chromatography-GC-MS. The maturing process had no influence on the detection of radiation-induced volatiles. Comparable results were achieved with both analytical methods. However, preference is given to the more effective on-line coupled LC-CTC method.