Single‐drop microextraction and gas chromatography/mass spectrometric determination of anisaldehyde isomers in human urine and blood serum

Liu, Bo-Min; Malik, Pridap; Wu, Hui‐Fen

doi:10.1002/rcm.1591

Cited by 29 publications

(21 citation statements)

References 29 publications

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“…Then, it was withdrawn from the sample vial and the extracted organic solvent was used for GC/MS analysis. The detailed procedure of SDME has been demonstrated elsewhere in the literature [32].…”

Section: Procedures For Sdmementioning

confidence: 99%

Ultrasonication followed by single‐drop microextraction combined with GC/MS for rapid determination of organochlorine pesticides from fish

Shrivas

2008

J of Separation Science

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A novel, rapid and simple sample pretreatment technique termed ultrasonication followed by single-drop micro-extraction (U-SDME) has been developed and combined with GC/MS for the determination of organochlorine pesticides (OCPs) in fish. In the present work, the lengthy procedures generally used in the conventional methods like, Soxhlet extraction, supercritical fluid extraction, pressurized liquid extraction and microwave assisted solvent extraction for extraction of OCPs from fish tissues are minimized by the use of two simple extraction procedures. Firstly, OCPs from fish were extracted in organic solvent with ultrasonication and then subsequently preconcentrated by single-drop micro-extraction (SDME). Extraction parameters of ultrasonication and SDME were optimized in spiked sample solution in order to obtain efficient extraction of OCPs from fish tissues. The calibration curves for OCPs were found to be linear between 10-1000 ng/g with correlation of estimations in the range 0.990-0.994. The recoveries obtained in blank fish tissues were ranged from 82.1 to 95.3%. The LOD and RSD for determination of OCPs in fish were 0.5 ng/g and 9.4-10.0%, respectively. The proposed method was applied for the determination of bioconcentration factor in fish after exposure to different concentrations of OCPs in cultured water. The present method avoids the co-extraction of lipids, long extraction steps (>12 h) and large amount of organic solvent for the separation of OCPs. The main advantages of the present method are rapid, selective, sensitive and low cost for the determination of OCPs in fish.

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Section: Procedures For Sdmementioning

confidence: 99%

Ultrasonication followed by single‐drop microextraction combined with GC/MS for rapid determination of organochlorine pesticides from fish

Shrivas

2008

J of Separation Science

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“…The disadvantages of this technique are that it consumes large quantities of solvents, and are tedious and time consuming. Recent developments in sample pretreatment techniques have focused on reducing solvent uses, such as solid phase microextraction (SPME),18–20 hollow‐fiber liquid phase microextraction (HF‐LPME),21–23 and single‐drop microextraction (SDME) 24–27. SDME requires only a microdrop of (1–3 µl) of organic solvent suspended at the tip of a microsyringe for the extraction of analytes from the aqueous phase.…”

Section: Introductionmentioning

confidence: 99%

A rapid, sensitive and effective quantitative method for simultaneous determination of cationic surfactant mixtures from river and municipal wastewater by direct combination of single‐drop microextraction with AP‐MALDI mass spectrometry

Shrivas

2007

J. Mass Spectrom.

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A rapid, simple, sensitive, and effective quantitative method for simultaneous determination of cationic surfactants (CS(+)) from river and municipal wastewater by direct combination of single-drop microextraction (SDME) with atmospheric pressure (AP)-MALDI mass spectrometry has been successfully demonstrated without the requirements of tedious sample pre- or post-treatment or separation by high-performance liquid chromatography (HPLC), gas chromatography (GC), and capillary electrophoresis (CE). This quantitative method can greatly enhance the signal-to-noise ratio for analysis of small molecules of CS(+) owing to the strong suppression of matrix ions by the analytes. In addition, SDME assisted in the isolation and preconcentration of CS(+) from water samples, which could effectively reduce the background interferences from the matrices present in waste and river water. The SDME conditions were optimized for achieving high extraction efficiency of CS(+) from aqueous samples, in terms of solvent selection, stirring speed, extraction time, exposure volume of acceptor phase, and salt addition. The enrichment factors for CS(+) were found to be 40-64-folds for 7 min of extraction time with no salt addition and at room temperature. This method was found to yield a linear calibration curve in the concentration range from 50 to 1500 microg/l CS(+) with a limit of detection (LOD) of 10 microg/l. The relative recoveries in river and municipal wastewater were found to be 93.8-103.6% and 91.0-98.7%, respectively. These results indicate that the combination of SDME with AP-MALDI/MS is effective for the simultaneous determination of CS(+) from river and municipal wastewater. In addition, a comparison of enrichments and LOD values for this method with hollow-fiber liquid phase microextraction (HF-LPME) was also demonstrated. The present approach is easy to operate, rapid, sensitive, and suitable for high-throughput of analysis.

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“…Sample carryover is sometimes difficult to eliminate [26], and some extraneous peaks are formed due to partial decomposition of fibre coating [27].…”

Section: Static Headspace Samplingmentioning

confidence: 99%

Instrumental Analysis of Seafood Flavour

Kim

Cadwallader

2010

Handbook of Seafood Quality, Safety and Health Applications

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The complex flavour of seafood is composed of equally important nonvolatile taste-and aroma-active components. Early investigations on seafood flavour focused mainly on the taste-active components, which are generally non-volatile and low-molecular-weight extractive components. These may be divided into two broad groups: nitrogenous compounds including amino acids, low-molecular-weight peptides, nucleotides, and organic bases; and non-nitrogenous compounds including organic acids, sugars, and inorganic constituents such as mineral salts [1,2]. Study of the taste active constituents has attracted considerable attention and their importance to seafood flavour has been thoroughly reviewed [3][4][5][6]. The first study of this type was conducted during the early 1900s [7]. Since that time, most investigations in this area have involved the quantitative analysis of extractive components (mainly nucleotides and free amino acids) by wet-chemical and/or liquid chromatographic methods, including ion exchange chromatography and high-performance liquid chromatography [6,[8][9][10][11][12][13][14].Volatile (aroma) constituents are key to flavour perception. Without aromas, it is very difficult to identify the flavour of specific food products including seafood [15]. Seafood aromas can be formed via several mechanisms, which may be subdivided into four categories according to a precursor-mechanism relationship: 1) enzyme-mediated conversion of lipids to aromas; 2) autoxidative degradation of free fatty acids leading to the formation of volatile carbonyls, acids, and alcohols; 3) enzymatic conversion of sulphur-and nitrogen-containing precursors to volatiles including dimethyl sulphide; and 4) thermal decomposition of precursors upon processing or cooking [16].The aroma components may contribute to the development of pleasant (characteristic flavour) or off-flavour characteristics of seafood. The characteristic flavour of seafood has been described as green, melon-like, and iodine-like, while off-flavours include musty, fishy, woody, rancid, and petroleum notes [4,17]. Research on the volatile constituents of seafood Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Single‐drop microextraction and gas chromatography/mass spectrometric determination of anisaldehyde isomers in human urine and blood serum

Cited by 29 publications

References 29 publications

Ultrasonication followed by single‐drop microextraction combined with GC/MS for rapid determination of organochlorine pesticides from fish

Ultrasonication followed by single‐drop microextraction combined with GC/MS for rapid determination of organochlorine pesticides from fish

A rapid, sensitive and effective quantitative method for simultaneous determination of cationic surfactant mixtures from river and municipal wastewater by direct combination of single‐drop microextraction with AP‐MALDI mass spectrometry

Instrumental Analysis of Seafood Flavour

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