Green, simple analytical method for biogenic amines determination in fruit juice samples using salting-out assisted liquid-liquid microextraction and gas chromatography-mass spectrometry - Publication - Bridge of Knowledge

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Green, simple analytical method for biogenic amines determination in fruit juice samples using salting-out assisted liquid-liquid microextraction and gas chromatography-mass spectrometry

Abstract

Salting-out assisted liquid-liquid microextraction (SALLME) was integrated with the derivatization procedure to establish a one-step sample pre-treatment approach for rapid analysis of 14 biogenic amines (BAs) in fruit juices. The methodology consists of salting-out of analytes, derivatization with ethyl chloroformate (ECF), extraction with ethyl acetate (EtAc), and the analysis of the derivatized BAs using gas chromatography-mass spectrometry (GC–MS). Optimization of the SALLME parameters, including the amount of sample, NaOH, and ECF was carried out through a Box-Behnken response surface design. The developed method exhibits satisfactory limits of detection (from 1.5 to 8.1 μg/L) and quantification (from 5.0 to 26.7 μg/L), and average recoveries between 84% and 108%. The developed procedure was used for BAs determination in juices of different berries with the highest determined concentrations found for cadaverine, putrescine, tryptamine, and tyramine. Both GAPI and AGREE tools were used to assess the green character of the SALLME-GC–MS procedure.

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DOI:
Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2022.132557
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Category:
Articles
Type:
artykuły w czasopismach
Published in:
FOOD CHEMISTRY no. 384,
ISSN: 0308-8146
Language:
English
Publication year:
2022
Bibliographic description:
Różańska A., Fabjanowicz M., Kalinowska K., Polkowska Ż., Płotka-Wasylka J.: Green, simple analytical method for biogenic amines determination in fruit juice samples using salting-out assisted liquid-liquid microextraction and gas chromatography-mass spectrometry// FOOD CHEMISTRY -Vol. 384, (2022), s.132557-
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2022.132557
Sources of funding:
  • COST_FREE
Verified by:
Gdańsk University of Technology

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