Development of a headspace solid-phase microextraction gas chromatography-mass spectrometric method for the determination of short-chain fatty acids from intestinal fermentation

被引：81

作者：

Bianchi, F. ^{[1
]}

Dall'Asta, M. ^{[2
]}

Del Rio, D. ^{[2
]}

Mangia, A. ^{[1
]}

Musci, M. ^{[1
]}

Scazzina, F. ^{[2
]}

机构：

[1] Univ Parma, Dipartimento Chim Gen & Inorgan, I-43100 Parma, Italy

[2] Univ Parma, Unita Nutr Umana, Dipartimento Sanita Pubbl, I-43100 Parma, Italy

来源：

FOOD CHEMISTRY | 2011年 / 129卷 / 01期

关键词：

Fermentation; Short-chain fatty acids; Faecal cultures; Solid-phase microextraction; FIBER DERIVATIZATION; COLONIC MICROBIOTA; INULIN; IMPACT; FOOD;

D O I：

10.1016/j.foodchem.2011.04.022

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The determination of short-chain fatty acids produced by colonic fermentation can provide useful information as a tool to evaluate prebiotic effects of foods with beneficial effects on human health. In this study, we developed and validated a headspace solid-phase microextraction gas chromatographic-mass spectrometric method for the determination of underivatised short-chain fatty acids produced in an in vitro fermentation model. A divinylbenzene/Carboxen/polydimethylsiloxane fibre was used. Solid-phase microextraction conditions, i.e., extraction temperature, extraction time and salt addition were optimised by means of a central composite face-centred experimental design. The method was validated in terms of limit of quantification, accuracy, precision and linearity. The developed method was then applied to the analysis of short-chain fatty acids produced by the fermentation of faecal cultures derived from bread enriched with different kinds of dietary fibres. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：200 / 205

页数：6

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