This study presents the potential of multiple headspace solid-phase microextraction (multiple HS-SPME) for the quantification of analytes in solid samples. Multiple HS-SPME shares the same advantages as SPME. It also enables a complete recovery of the target compound and therefore the matrix effect, which commonly appears in SPME-based analysis, is avoided. A method based on multiple HS-SPME for the determination of the toxic contaminant ethyl carbamate (EC) in bread samples has been developed and validated, using gas chromatography with flame ionization detector. A novel polyethylene glycol/hydroxy-terminated silicone oil fiber was prepared for the first time and subsequently used instead of commercial ones because of its high extraction ability and good operational stability. An important problem still remained in multiple HS-SPME of EC in fresh bread samples. The adsorption of EC by water in the samples caused low transport of analyte to the headspace, which made multiple HS-SPME invalidated. Mixing with anhydrous sodium sulphate, the sensitivity of the method was improved and the problem was solved. The proposed method showed satisfactory linearity (0.15-1500 μg g(-1)), precision (1.6%, n=5) and limit of detection (0.041 μg g(-1)). Good recoveries, from 92.5 to 103.4%, were observed at three spiking levels. The method was applied to 14 bread samples. The multiple HS-SPME technique offers several advantages including reducing the manipulation time and cost, and avoiding analyte losses, especially in the analysis of a large number of samples in different matrices.
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http://dx.doi.org/10.1016/j.aca.2011.10.030 | DOI Listing |
Front Microbiol
December 2024
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Air-curing is the initial step in the processing of cigar tobacco leaves. However, the dynamics of microbial community and metabolic functions in different parts of tobacco leaves during this process remain largely unclear. In this study, amplicon-based high-throughput sequencing revealed that (9.
View Article and Find Full Text PDFFood Res Int
November 2024
National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China. Electronic address:
Food Chem
February 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China. Electronic address:
The precise changes in the flavor quality of green tea before and after the optimal consumption period remain elusive. This study used HS-SPME-GC-MS to carefully examine the volatile compounds of green tea samples from multiple storage periods and simultaneously detected changes in taste and color during tea infusion. Notably, 16 compounds with VIP > 1.
View Article and Find Full Text PDFJ Agric Food Chem
October 2024
Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via Pietro Giuria 9, 10125 Torino, Italy.
The brown marmorated stink bug () poses a significant threat to hazelnut crops by affecting kernel development and causing quality defects, reducing the market value. While previous studies have identified bitter-tasting compounds in affected kernels, the impact of stink bug feeding on the hazelnut metabolome, particularly concerning aroma precursors, remains underexplored. This study aims to map the nonvolatile metabolome and volatilome of hazelnut samples obtained by caging on different cultivars in two locations to identify markers for diagnosing stink bug damage.
View Article and Find Full Text PDFMolecules
September 2024
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
Intermediate wheatgrass (IWG) is a promising perennial grain explored for mainstream food applications. This study investigated the effects of different germination temperatures (10, 15, and 20 °C) and durations (2, 4, and 6 days) on IWG's volatile and fatty acid (FA) profiles. A method using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was optimized through response surface design to extract the volatile compounds, achieving ideal extraction conditions at 60 °C for 55 min.
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