Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars

被引：61

作者：

Callejon, R. M. ^{[1
]}

Gonzalez, A. G. ^{[2
]}

Troncoso, A. M. ^{[1
]}

Morales, M. L. ^{[1
]}

机构：

[1] Univ Seville, Fac Farm, Area Nutr & Bromatol, E-41012 Seville, Spain

[2] Univ Seville, Fac Quim, Dept Quim Analit, E-41012 Seville, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2008年 / 1204卷 / 01期

关键词：

HSSE-TD-GC-MS; vinegar; stir bar; aroma compounds; validation; central composite design;

D O I：

10.1016/j.chroma.2008.07.064

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Quantification of aroma compounds in wine vinegars is challenging due to the complexity of the matrix and the low concentrations expected. A method for the determination of volatile compounds in wine vinegars employing headspace sorptive extraction-thermal desorption-gas chromatography-mass spectrometry (HSSE-TD-GC-MS) was developed. A central composite design was used to optimize the sampling condition. The proposed method was successfully validated and low detection and quantification limits was obtained. The application of the proposed methodology allows the determination of 53 compounds in different wine vinegars (red, Sherry). Five of them have been detected in wine vinegars for the first time. (c) 2008 Elsevier B.V. All rights reserved.

引用

页码：93 / 103

页数：11

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