Determination of Dimethyl Sulfide from Satsuma Mandarin Juices

Masayoshi Sawamura, Mitsuya Shimoda, Yutaka Osajima

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

A new method for determination of dimethyl sulfide was established. Thus dimethyl sulfide formed by heating Satsuma mandarin juices was trapped in the silica gel column and determined quantitatively by gas-liquid chromatography: The column was packed with a mixture of 0.5ml of conc. H2SO4 and 1.0g of silica gel. Dimethyl sulfide trapped in the column from juices (Fig. 1) was eluted with ice water and filled up to 25ml to make 2% H2SO4 solution. Five milliliters of the acidic solution and 8 μ1 of 5% t-butyl alcohol as an internal standard were introduced into a 125ml Erlen-meyer flask and stoppered tightly, and incubated 20min at 25°C. The head space gas was injected into the gas-liquid chromatograph. The calibration curve gave a linear relationship between 30 and 150 ppb (Fig. 2).

Original languageEnglish
Pages (from-to)113-114
Number of pages2
JournalNippon NÅ□geikagaku kaishi
Volume50
Issue number2
DOIs
Publication statusPublished - 1976

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemistry (miscellaneous)
  • Medicine (miscellaneous)

Fingerprint Dive into the research topics of 'Determination of Dimethyl Sulfide from Satsuma Mandarin Juices'. Together they form a unique fingerprint.

  • Cite this