An air-assisted liquid-liquid microextraction method has been developed by gas chromatography-flame ionization detection for the extraction, derivatization, and determination of five short chain fatty acids including acetic acid, propionic acid, butyric acid, valeric acid, and caproic acid from different fruit juices.In this method, butyl chloroformate was used as extraction solvent and derivatization agent, simultaneously. For this purpose, sample solution was adjusted at pH 8 and then mixed with picoline (as a catalyst). Next, a few microliters of butyl chloroformate was added to the solution and after performing predetermined extraction cycles, the obtained cloudy solution was centrifuged. An aliquot of the sedimented phase was injected into the determination system. Low limits of detection (3.23-9.63 ng/mL) and quantification (10.8-32.4 ng/mL) were obtained.The method had a proper repeatability (relative standard deviations ≤ 7.38%) for intra-(n = 6) and interday (n = 5) precisions at a concentration of 50 ng/mL (each analyte). High enrichment factors (360-415), extraction recoveries (72-93%), and enhancement factors (1126-1852) were obtained. The developed method was successfully used in determination of the analytes in the studied samples.
K E Y W O R D Sair-assisted liquid-liquid microextraction, derivatization, fruit juice, gas chromatography, short chain fatty acids 1 INTRODUCTION Short-chain fatty acids (SCFAs) are linear, saturated, and aliphatic monocarboxylic acids that usually contain one to six carbon atoms per molecule [1]. They play an important role in nutrition and human body [2]. Clinical studies verified that they are helpful in the prevention Abbreviations: AALLME, air-assisted liquid-liquid microextraction; EF, enrichment factor; EnF, enhancement factor; ER, extraction recovery; LR, linear range of certain cancers, syndromes, and bowel disorders [3]. Acetic acid and propionic acid are the most known SCFAs annually produced around 10 6 metric tons in the world and used in preparation of different foods (e.g., vinegar), solvents, and chemical compounds [4]. Anaerobic bacteria ferment carbohydrates and proteins of foods and convert them to SCFAs. Thus, they can be considered as excellent indicators for bacterial activity in foods [5,6]. Production of SCFAs affects organoleptic properties of foods (flavor, color, and aroma) and causing the appearance of rancid flavors [7]. Generally, acid degree value (ADV) has been 240