Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction.

Food Chem

National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China. Electronic address:

Published: May 2023

Although the compound profiles in extracts are linked to the solid-phase microextraction (SPME) position (headspace or liquid), a theoretical interpretation of this scenario has not yet been provided. In this study, the dynamic linked position unity (DLPU)-SPME is proposed as a method that allows balanced extraction of volatile and semi-volatile compounds. Furthermore, the pH, temperature, and salt were confirmed as the key factors affecting the extraction efficiency of DLPU-SPME. Theoretical calculations indicated that KK is a key factor directly indicating the SPME extraction position (KK > 1, headspace; KK = 1, any position; KK < 1, in liquid), while the target analytes determined that VK+VVKK regulates the effect of the extraction position on the extracted amount. The proposed DLPU-SPME method containing both extraction positions (i.e., headspace and liquid) can simultaneously extract volatile and semi-volatile compounds, thus avoiding extraction bias.

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Source
http://dx.doi.org/10.1016/j.foodchem.2022.135160DOI Listing

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