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

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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

Abstrakt

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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Accepted albo Published Version
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2022.132557
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Creative Commons: CC-BY-NC-ND otwiera się w nowej karcie

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Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
FOOD CHEMISTRY nr 384,
ISSN: 0308-8146
Język:
angielski
Rok wydania:
2022
Opis bibliograficzny:
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:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2022.132557
Źródła finansowania:
  • COST_FREE
Weryfikacja:
Politechnika Gdańska

wyświetlono 104 razy

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