AI Article Synopsis
- A new analytical method called MHS-SPME-arrow-GCMS was developed to efficiently analyze flavor compounds in oils, focusing on various SPME conditions to optimize results.
- The study compared this new technique (SPME-arrow) with traditional methods, finding it more effective in terms of detection limits and reproducibility.
- The results showed that the method produced reliable data on flavor compounds like pyrazines and was comparable to stable isotopes dilution analysis, making it applicable for analyzing flavors in edible oils.
Article Abstract
An efficient and effective multiple headspace-solid phase microextraction-arrow-gas chromatography-mass spectrometry (MHS-SPME-arrow-GCMS) analytical protocol is established and used to quantify the flavor compounds in oils. SPME conditions, such as fiber coating, pre-incubation temperature, extraction temperature, and time were studied. The feasibility was compared between SPME-arrow and the traditional fiber by loading different sample amounts. It was found that the SPME-arrow was more suitable for the MHS-SPME. The limit of detection (LODs) and limit of quantitation (LOQs) of pyrazines were in the range of 2-60 ng and 6-180 ng/g oil, respectively. The relative standard deviation (RSD) of both intra- and inter-day were lower than 16%. The mean recoveries for spiked pyrazines in rapeseed oil were in the range of 91.6-109.2%. Furthermore, this newly established method of MHS-SPME-arrow was compared with stable isotopes dilution analysis (SIDA) by using [H]-2-methyl-pyrazine. The results are comparable and indicate this method can be used for edible oil flavor analysis.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145759 | PMC |
| http://dx.doi.org/10.3390/life11050390 | DOI Listing |
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