Wyszukiwarka
Application of response surface methodology to optimize solid-phase microextraction procedure for chromatographic determination of aroma-active monoterpenes in berries
Abstrakt
Most of scientific papers concern the qualitative or semi-quantitative analysis of aroma-active terpenes in liquid food matrices. Therefore, the procedure based on solid-phase microextraction and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry for determination of monoterpenes in fresh berries was developed. The optimal extraction conditions using divinylbenzene-carboxen-polydimethylsiloxane fiber were as follows: temperature of 50 °C, extraction time of 26 min, equilibrium time of 29 min. The developed procedure provides a high recovery (70.8-99.2%), good repeatability (CV<10.4%), high linearity (r>0.9915) and offers practical advantages over currently used methods: reliability of compounds identification, simplicity of extraction and at least one order of magnitude lower detection limits (0.10-0.011 μg/L). The method was successfully applied to determine monoterpenes in 27 berry samples of different varieties and 4 berry products. Tukey’s test revealed that monoterpenes content is a reliable indicator of fruit maturity and origin. It suggests that the method may be of interest to researchers and food industry.
Cytowania
-
4 4
CrossRef
-
0
Web of Science
-
4 7
Scopus
Cytuj jako
Pełna treść
pełna treść publikacji nie jest dostępna w portalu
Słowa kluczowe
Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuł w czasopiśmie wyróżnionym w JCR
- Opublikowano w:
-
FOOD CHEMISTRY
nr 221,
strony 1041 - 1056,
ISSN: 0308-8146 - Język:
- angielski
- Rok wydania:
- 2017
- Opis bibliograficzny:
- Chmiel T., Kupska M., Wardencki W., Namieśnik J.: Application of response surface methodology to optimize solid-phase microextraction procedure for chromatographic determination of aroma-active monoterpenes in berries// FOOD CHEMISTRY. -Vol. 221, (2017), s.1041-1056
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2016.11.057
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 169 razy