Application of Stir-Bar Sorptive Extraction in Food Analysis

David, Frank

doi:10.1016/b978-0-12-381373-2.00145-9

Cited by 3 publications

(1 citation statement)

References 121 publications

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“…The conventional methods of extracting the aroma compounds of oils mainly include headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), simultaneous distillation extraction (SDE), dynamic headspace (DHS), static headspace (SHS), and stir bar sorptive extraction (SBSE) [ 12 , 13 , 14 , 15 ]. Compared to other methods, HS-SPME is a simple and easy technique, which reduces the size of extraction instrumentation and operates solvent-free [ 16 ], and has been widely used for volatiles analysis in food products, such as pasta [ 17 ], bread [ 18 ], and edible oils [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Processing of Flavor-Enhanced Oils: Optimization and Validation of Multiple Headspace Solid-Phase Microextraction-Arrow to Quantify Pyrazines in the Oils

Zhou

et al. 2021

Life

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An efficient and effective multiple headspace-solid phase microextraction-arrow-gas chromatography-mass spectrometry (MHS-SPME-arrow-GCMS) analytical protocol is established and used to quantify the flavor compounds in oils. SPME conditions, such as fiber coating, pre-incubation temperature, extraction temperature, and time were studied. The feasibility was compared between SPME-arrow and the traditional fiber by loading different sample amounts. It was found that the SPME-arrow was more suitable for the MHS-SPME. The limit of detection (LODs) and limit of quantitation (LOQs) of pyrazines were in the range of 2–60 ng and 6–180 ng/g oil, respectively. The relative standard deviation (RSD) of both intra- and inter-day were lower than 16%. The mean recoveries for spiked pyrazines in rapeseed oil were in the range of 91.6–109.2%. Furthermore, this newly established method of MHS-SPME-arrow was compared with stable isotopes dilution analysis (SIDA) by using [2H6]-2-methyl-pyrazine. The results are comparable and indicate this method can be used for edible oil flavor analysis.

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