The use of solid-phase microextraction coatings based on gold nanoparticles was investigated, focusing the attention on the preparation of nanoparticles with nonclassical reduction agents of HAuCl such as gallic acid and H O , rather than the conventional sodium citrate. All nanoparticles were characterized by diode array spectroscopy, whereas novel nanoparticles prepared with gallic acid and H O were also characterized by microscopic techniques. Solid-phase microextraction coatings were prepared with a layer-by-layer approach. Gallic acid permitted the preparation of stable nanoparticles with milder experimental conditions (1 min, room temperature) and provided the most uniform coatings (thickness ∼3 μm). Seven organochlorine pesticides were determined in different environmental waters using gas chromatography with electron capture detection. Despite the low thickness of the coatings, limits of detection of the entire method down to 0.13 μg/L were obtained. A comparison with the commercial polyacrylate in terms of the partition coefficients of the analytes to the coatings gave logarithm of the partition coefficient values two times higher with gallic acid than polyacrylate (although the commercial fiber is 28 times thicker). Interfiber relative standard deviation values ranged from 8.67 to 21.3%. Optimum fibers also presented an adequate lifetime (>100 extractions).
The authors describe a new coating for use in solid-phase microextraction (SPME). Silver nanoparticles (AgNPs) were prepared by using gallic acid or glucose as the reducing agents, and then supported onto a stainless steel wire that was previously coated with a silver mirror. Coating with AgNPs was performed by a layer-by-layer approach of up to eight cycles of consecutive deposition of AgNPs and the thiol linker 1,8-octanedithiol. This procedure allows proper control of the coating thickness. Thicknesses are 3.2 μm and 3.5 μm with AgNPs obtained with gallic acid and glucose, respectively. This is in agreement with theoretical estimations (3.8 μm). The fibers were used in the direct-immersion SPME-GC-FID determination of 16 polycyclic aromatic hydrocarbons (PAHs) from different waters. The performance of the method was compared to the one using polydimethylsiloxane fibers (100 μm), which is the most suitable commercial SPME fiber for PAHs. Despite the low thickness of the AgNP coatings (compared to PDMS), the analytical features of the method using the most adequate coating (AgNPs prepared with gallic acid) include: (a) limits of detection down to 0.6 ng·mL; (b) intra-day, inter-day, and inter-fiber precisions (expressed as RSDs) lower than 22, 26 and 25%, respectively; and (c) an operational lifetime of ~150 extractions/desorption cycles. The analysis of various spiked environmental waters using these fibers resulted in adequate analytical performance. Graphical abstract Silver nanoparticle based coatings for solid-phase microextraction fibers were prepared by a layer-by-layer approach. They were used for determination of 16 PAHs in waters by gas chromatography. Limits of detection are < 14 μg·L and intra-day, inter-day, and inter-fiber precisions are <26%.
Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid-liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as " Queso Flor de Guía" and " Queso Media Flor de Guía" (Spain). Contents of short-chain free fatty acids (7.5-22.5 mmol·kg), medium-chain free fatty acids (0.4-3.7 mmol·kg), and long-chain free fatty acids (0.2-2.1 mmol·kg) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.
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