Automated headspace solid-phase dynamic extraction to analyse the volatile fraction of food matrices

被引:94
作者
Bicchi, C [1 ]
Cordero, C [1 ]
Liberto, E [1 ]
Rubiolo, P [1 ]
Sgorbini, B [1 ]
机构
[1] Univ Turin, Dipartimento Sci & Tecnol Farm, I-10125 Turin, Italy
关键词
extraction methods; solid-phase dynamic extraction; headspace analysis; food analysis; automation; volatile organic compounds; aroma compounds;
D O I
10.1016/j.chroma.2003.10.009
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
High concentration capacity headspace techniques (headspace solid-phase microextraction (HS-SPME) and headspace sorptive extraction (HSSE)) are a bridge between static and dynamic headspace, since they give high concentration factors as does dynamic headspace (D-HS), and are as easy to apply and as reproducible as static headspace (S-HS). In 2000, Chromtech (Idstein, Germany) introduced an inside-needle technique for vapour and liquid sampling, solid-phase dynamic extraction (SPDE), also known as "the magic needle". In SPDE, analytes are concentrated on a 50 Km film of polydimethylsiloxane (PDMS) and activated carbon (10%) coated onto the inside wall of the stainless steel needle (5 cm) of a 2.5 ml gas tight syringe. When SPDE is used for headspace sampling (HS-SPDE), a fixed volume of the headspace of the sample under investigation is sucked up an appropriate number of times with the gas tight syringe and an analyte amount suitable for a reliable GC or GC-MS analysis accumulates in the polymer coating the needle wall. This article describes the preliminary results of both a study on the optimisation of sampling parameters conditioning HS-SPDE recovery, through the analysis of a standard mixture of highly volatile compounds (beta-pinene, isoamyl acetate and linalool) and of the HS-SPDE-GC-MS analyses of aromatic plants and food matrices. This study shows that HS-SPDE is a successful technique for HS-sampling with high concentration capability, good repeatability and intermediate precision, also when it is compared to HS-SPME. (C) 2003 Elsevier B.V. All rights reserved.
引用
收藏
页码:217 / 226
页数:10
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