Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars

Durán‐Guerrero, Enrique; Marín, Ramón Natera; Mejías, Remedios Castro; Barroso, Carmelo Garcı́a

doi:10.1016/j.chroma.2005.12.006

Cited by 110 publications

(55 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Three fibers (PDMS, CAR/PDMS and PDMS/DVB) were selected according to the different polarities and molecular weights of the studied analytes and were tested for determination of volatile compounds in Spain vinegars (16)(17)(18).…”

Section: Optimization Of Hs-spme Conditionmentioning

confidence: 99%

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

Lü

et al. 2012

J. Inst. Brew.

View full text Add to dashboard Cite

The main purpose of this study was to determine the volatile composition of Zhenjiang aromatic vinegar, one of the four famous China-style cereal vinegars, by using headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrum (GC-MS) and chemometrics. For this purpose, the HS-SPME sampling method for the volatile compounds of Zhenjiang aromatic vinegar was optimized by a second-order rotatable central composite experimental design (CCD). A HS extraction of the volatile compounds by incubation on a 65 mm thickness polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre during 44.2 min at 69.5 C with 1.9 g NaCl add gave the most effective and accurate extraction. By the optimized method, a total of 58 volatile compounds, including 9 alcohols, 13 acids, 16 esters, 5 aldehydes, 4 ketones and 8 heterocycle compounds, were identified from 13 aromatic vinegar samples manufactured in Zhenjiang region. By principal components analysis (PCA), the thirteen vinegar samples were classified into 3 groups, and 10 volatile compounds were chosen as characteristic compounds of Zhenjiang aromatic vinegars.

show abstract

Section: Optimization Of Hs-spme Conditionmentioning

confidence: 99%

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

Lü

et al. 2012

J. Inst. Brew.

View full text Add to dashboard Cite

show abstract

“…Higher recoveries and higher sample capacity, which leads to lower detection limits (capability of isolation of trace volatiles) and better repeatability than other headspace techniques [29].…”

Section: Static Headspace Samplingmentioning

confidence: 99%

Instrumental Analysis of Seafood Flavour

Kim

Cadwallader

2010

Handbook of Seafood Quality, Safety and Health Applications

View full text Add to dashboard Cite

The complex flavour of seafood is composed of equally important nonvolatile taste-and aroma-active components. Early investigations on seafood flavour focused mainly on the taste-active components, which are generally non-volatile and low-molecular-weight extractive components. These may be divided into two broad groups: nitrogenous compounds including amino acids, low-molecular-weight peptides, nucleotides, and organic bases; and non-nitrogenous compounds including organic acids, sugars, and inorganic constituents such as mineral salts [1,2]. Study of the taste active constituents has attracted considerable attention and their importance to seafood flavour has been thoroughly reviewed [3][4][5][6]. The first study of this type was conducted during the early 1900s [7]. Since that time, most investigations in this area have involved the quantitative analysis of extractive components (mainly nucleotides and free amino acids) by wet-chemical and/or liquid chromatographic methods, including ion exchange chromatography and high-performance liquid chromatography [6,[8][9][10][11][12][13][14].Volatile (aroma) constituents are key to flavour perception. Without aromas, it is very difficult to identify the flavour of specific food products including seafood [15]. Seafood aromas can be formed via several mechanisms, which may be subdivided into four categories according to a precursor-mechanism relationship: 1) enzyme-mediated conversion of lipids to aromas; 2) autoxidative degradation of free fatty acids leading to the formation of volatile carbonyls, acids, and alcohols; 3) enzymatic conversion of sulphur-and nitrogen-containing precursors to volatiles including dimethyl sulphide; and 4) thermal decomposition of precursors upon processing or cooking [16].The aroma components may contribute to the development of pleasant (characteristic flavour) or off-flavour characteristics of seafood. The characteristic flavour of seafood has been described as green, melon-like, and iodine-like, while off-flavours include musty, fishy, woody, rancid, and petroleum notes [4,17]. Research on the volatile constituents of seafood Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

show abstract

“…SBSE has been widely used for enrichment of priority organic trace pollutants in all kinds of matrices because of simplicity and high extractive capacity [13,14]. To date, there is no report that used SBSE to extract nitroimidazoles; therefore, work in this field is significant and necessary.…”

Section: Introductionmentioning

confidence: 99%

Simple and sensitive determination of nitroimidazole residues in honey using stir bar sorptive extraction with mixed mode monolith followed by liquid chromatography

Huang

Lin

Yuan

2011

J of Separation Science

View full text Add to dashboard Cite

In the present study, we developed a simple and sensitive method for the simultaneous determination of metronidazole (MTZ), ronidazole (RNZ), dimetridazole (DMZ), and tinidazole (TNZ) in honey. Honey samples were diluted with water, then directly treated by stir bar sorptive extraction (SBSE) based on poly(methacrylic acid-3-sulfopropyl ester potassium salt-co-divinylbenzene) monolithic material. The analytes were analyzed by HPLC equipped with diode array detector. In the optimized process, several parameters, including the composition of desorption solvent, pH value and ionic strength in sample matrix, extraction, and desorption time, were investigated in detail. Under the optimized conditions, the detection limits (S/N=3) and quantification limits (S/N=10) of the proposed method for the target compounds were achieved within the range of 0.47-1.52 and 1.54-5.0 μg/kg from spiked honey sample, respectively. The calibration curves showed the linearity ranging from 2 to 200 μg/kg for dimetridazole and tinidazole, 5-200 μg/kg for metronidazole and ronidazole. Method repeatability presented as intra- and interday precisions were found with the RSDs <4.43 and 4.41%, respectively. Finally, the developed method was successfully applied to the determination of nitroimidazoles in different honey samples and satisfactory recoveries of spiked target compounds were in the range of 71.1-114%.

show abstract

Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars

Cited by 110 publications

References 18 publications

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

Instrumental Analysis of Seafood Flavour

Simple and sensitive determination of nitroimidazole residues in honey using stir bar sorptive extraction with mixed mode monolith followed by liquid chromatography

Contact Info

Product

Resources

About