Abstract:Equlllbrlum dlstrlbutlon data for three Important systems, water-ethyl acetate-acetic acld-sodium sulfate, water-2-ethylhexanol-acetlc acid-sodlum sulfate, and water-methyl ethyl ketone-acetlc acld-sodium sulfate, at 30 OC are presented. Empirical correlatlons are obtalned to represent these experimental data. Wlth an Increase In the salt concentration, the dlstrlbutlon coefflclent of acetic acid Increases, showing the "saltlng-out" effect. Wlth the solvents ethyl acetate and P-ethylhexanol the saltlng-out coe… Show more
“…We choose ethyl acetate as the solvent for extraction of volatile compounds from water-based samples because it has very low solubility in water (8.3 mg/100 mL) [ 25 ] and it has high partition co-efficient for ethanol, acetic acid and other volatiles in aqueous solution [ 20 ]. In addition, anhydrous NaCl was added to the sample during extraction in order to increase the polarity of the aqueous layer and maximise extraction of volatile compounds [ 26 ]. By comparing samples extracted in presence and absence of NaCl, we observed a much better reproducibility and accuracy of analysis when NaCl was used (data not shown).…”
Here we present a method for the accurate quantification of major volatile metabolites found in different food and beverages, including ethanol, acetic acid and other aroma compounds, using gas chromatography coupled to mass spectrometry (GC-MS). The method is combined with a simple sample preparation procedure using sodium chloride and anhydrous ethyl acetate. The GC-MS analysis was accomplished within 4.75 min, and over 80 features were detected, of which 40 were positively identified using an in-house and a commercial mass spectrometry (MS) library. We determined different analytical parameters of these metabolites including the limit of detection (LOD), limit of quantitation (LOQ) and range of quantification. In order to validate the method, we also determined detailed analytical characteristics of five major fermentation end products including ethanol, acetic acid, isoamyl alcohol, ethyl-L-lactate and, acetoin. The method showed very low technical variability for the measurements of these metabolites in different matrices (<3%) with an excellent accuracy (100 ± 5%), recovery (100 ± 10%), reproducibility and repeatability [Coefficient of variation (CV) 1–10%)]. To demonstrate the applicability of the method, we analysed different fermented products including balsamic vinegars, sourdough, distilled (whisky) and non-distilled beverages (wine and beer).
“…We choose ethyl acetate as the solvent for extraction of volatile compounds from water-based samples because it has very low solubility in water (8.3 mg/100 mL) [ 25 ] and it has high partition co-efficient for ethanol, acetic acid and other volatiles in aqueous solution [ 20 ]. In addition, anhydrous NaCl was added to the sample during extraction in order to increase the polarity of the aqueous layer and maximise extraction of volatile compounds [ 26 ]. By comparing samples extracted in presence and absence of NaCl, we observed a much better reproducibility and accuracy of analysis when NaCl was used (data not shown).…”
Here we present a method for the accurate quantification of major volatile metabolites found in different food and beverages, including ethanol, acetic acid and other aroma compounds, using gas chromatography coupled to mass spectrometry (GC-MS). The method is combined with a simple sample preparation procedure using sodium chloride and anhydrous ethyl acetate. The GC-MS analysis was accomplished within 4.75 min, and over 80 features were detected, of which 40 were positively identified using an in-house and a commercial mass spectrometry (MS) library. We determined different analytical parameters of these metabolites including the limit of detection (LOD), limit of quantitation (LOQ) and range of quantification. In order to validate the method, we also determined detailed analytical characteristics of five major fermentation end products including ethanol, acetic acid, isoamyl alcohol, ethyl-L-lactate and, acetoin. The method showed very low technical variability for the measurements of these metabolites in different matrices (<3%) with an excellent accuracy (100 ± 5%), recovery (100 ± 10%), reproducibility and repeatability [Coefficient of variation (CV) 1–10%)]. To demonstrate the applicability of the method, we analysed different fermented products including balsamic vinegars, sourdough, distilled (whisky) and non-distilled beverages (wine and beer).
“…One rationale for the observed salt effect may be the salt-induced phase separation in aqueous DMF – . The NaCl-induced phase separation could cause dG and acetate 5 to partition differently in these phases, resulting in a possible biphase reaction mechanism , .…”
Section: Resultsmentioning
confidence: 99%
“…One rationale for the observed salt effect may be the salt-induced phase separation in aqueous DMF – . The NaCl-induced phase separation could cause dG and acetate 5 to partition differently in these phases, resulting in a possible biphase reaction mechanism , . Alternatively, the increased ionic strength with the addition of NaCl may directly suppress the rate of the elimination of the acetate group of 5 because the negatively charged acetate was produced in the formation of the neutral QM intermediate under buffered conditions , .…”
Section: Resultsmentioning
confidence: 99%
“…Thus, to fully account for the changed ratio of 6 to 7 in Figure 3, the addition of salt could also impact the rates of QM hydrolysis and dG alkylation. One rationale for the observed salt effect may be the saltinduced phase separation in aqueous DMF (28)(29)(30). The NaClinduced phase separation could cause dG and acetate 5 to partition differently in these phases, resulting in a possible biphase reaction mechanism (28,29).…”
Nucleobase modification by quinone methides (QMs) has been extensively studied in the past decade, and multiple QM adducts were observed. For 2'-deoxyguanosine (dG), the N (2)-dG alkylation adduct was favored under aqueous buffered conditions over other N1-dG, N7-dG, and N7-guanine adducts. We report in this communication that the N1-dG adduct was selectively formed with a quinolinyl QM in 30% aqueous DMF and 10 mM phosphate buffer (pH 7.0) as a favored dG alkylation product. The quinolinyl QM was formed through the fluoride-induced desilylation and elimination of acetate, and the structure of the N1-dG adduct was fully established by one- and two-dimensional NMR analyses. In addition, the concentration of salt played a significant role in N1-dG adduct formation. Further HPLC analysis indicated that the addition of salt decreased the rate of QM formation from the acetate intermediate, although an in-depth mechanistic study is needed.
“…Other products of potential interest, such as acetic acid, acetone, isopropanol and methanol, have been salted out from water in the presence of a third C 4+ organic-phase solvent such as butanone, cyclohexane or 2-ethylhexanol (Shah and Tiwari, 1981;Hasseine et al, 2009). As noted previously, however, this third solvent must then be separated from the product of interest.…”
Section: Salt Extraction With Organics In Aqueous Salt Solution As Ementioning
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