High throughput headspace GC‐MS quantitative method to measure the amount of carbon monoxide in treated tuna fish

Abstract

A robust and dependable headspace HS-GC-MS method has been developed for the determination of carbon monoxide (CO) treated tuna fish. The performance of the method has been evaluated by analyzing spiked and blank samples. The proposed method uses a programmed temperature vaporizing (PTV) injector to implement the HS injection and overcome the negative effects on the column of water contained in the sample. The level of CO could be easily detected in the treated samples, its amount differing markedly from that detected in the untreated samples. Proper oven temperature programming prevented any deterioration of chromatographic performance caused by the accumulation of water, carbon dioxide and other low molecular weight hydrocarbons in the column during serial analyses. The introduction of PTV injection and the restoring of GC column, by oven temperature programming, were crucial for obtaining the required robustness. This procedure assures the run-to-run repeatability necessary for high throughput applications. The method affords linear calibration curves ranging from 50 to 2500 ng/g of CO content in tuna sample.

Carbon‐Monoxide‐Releasing Molecules for the Delivery of Therapeutic CO In Vivo

“…The procedures differ in the methods used for CO quantification and include infrared spectroscopy, programmable gas chromatograph equipped with a carbosieve packed column, thermal conductivity detection, and flash photolysis. Finally, it is also possible to use gas chromategraphy coupled with mass spectrometry (GC‐MS), although this technique relies on the low solubility of CO in water 51. Together, these recent advances in methods for CO quantification and imaging will facilitate the design of CORMs with defined CO‐release rates for biological applications.…”

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

“…The CO levels measured in tuna fish samples by UV-Vis are substantially lower than those revealed by HS-GC-MS [ 176 ]. A robust and dependable headspace HS-GC-MS method has been developed and evaluated for the determination of CO-treated tuna fish on the basis of its performance [ 177 ].…”

Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification

“…Alternative processes have emerged, such as the treatment with carbon monoxide (CO) or filtered wood smoke (tasteless smoke (TS), clear smoke…). These techniques are based on the use of CO as colourstabilizer, maintaining and enhancing the red colour associated with a fresh aspect of the fish flesh, particularly in tuna, and delaying the browning that usually appears with product aging (Barstad, Alvik, & Løvaas, 2006;Bartolucci et al, 2010;Gokoglu, 2020). Nevertheless, filtered wood smoke and CO-treatments of fish are not permitted in the European Union; moreover, CO is excluded from the list of allowed food additives (Regulation (EC) No 1333/2008).…”

“…This measure was taken because consumers could be confused about the freshness of the product (Directive 91/493/EEC). In the case of histidine-rich fishes, the fraudulent use of these treatments may increase the risk of histamine intoxication (Bartolucci et al, 2010;Dalgaard, Emborg, Kjølby, Sørensen, & Ballin, 2008).…”