Solid phase microextraction associated with microwave assisted extraction of food products

Abstract

Veltol@ @-methyl 3-hydroxy 4-pyrone) and Veltol-Plus@ (2-ethyl 3-hydroxy 4-pyrone) are patented flavor ingredients in food products. Only Veltol@ can occur naturally, but both Veltol@ and Veltol-Plus@ are often added to food products. In order to monitor the use of these compounds in food products, lower detection limits were needed. The Solid Phase Microextraction (SPME) technique for beverages and SPME coupled with Microwave Assisted Extraction (MAE) for solid food samples were studied. The influence of the pH, salt content, SPME adsorption time, GC inlet conditions, and the conditioning of the SPME fiber were investigated. Different food products were tested including coffee, beverages, chewing gums and potato chips. The coupled MAE and SPME shows good results for solid food samples. The reproducibility of the technique was less than 13%RSD and the detection limit was 10 ppb for Veltol@ and 2 ppb for Veltol-Plus@ using the SIM mode in GCNS. The technique also shows good selectivity for the target compounds investigated in different food samples.

Determination of Trichothecene Toxin (T2 Mycotoxin) in Aqueous Sample with Solid Phase Microextraction Technique Followed by Gas Chromatography with Flame Ionization Detection

“…This salting out effect was also reported for other organic compounds using the SPME technique [10,11]. An approximately 24-fold increased in peak area count was observed with a salt saturated solution of a T2 sample.…”

Microextração por fase sólida

“…A agitação magnética, por sua simplicidade, é a mais comumente utilizada. Outras técnicas demandam dispositivos mais complexos: vibração da fibra, usada em injetor automático desenvolvido pela Varian; movimentação circular do frasco 24 ; e sonicação, que diminui o tempo de equilíbrio mas pode adulterar a amostra [24][25][26] . Em análises de gases os efeitos de agitação podem ser conseguidos utilizando-se a técnica de extração sob fluxo da amostra 12,19 .…”

Characterization of Roasted Coffee and Coffee Beverages by Solid Phase Microextraction−Gas Chromatography and Principal Component Analysis

“…Several applications involving flavor analysis in different matrices have also recently been reported (Yang and Peppard, 1994;Pelusio et al, 1995;Picque et al, 1995;Coleman, 1996;Field et al, 1996;Harmon, 1997;Matich et al, 1997). SPME has also been applied in the analysis of coffee: Hawthorne et al (1992) directly determined caffeine concentration in coffee, tea, and carbonated beverages with quantitative reproducibilities of about 5%; Yang and Peppard (1994) reported the HS-SPME-GC of espresso-roast ground coffee; Wang et al (1996) described the determination of Veltol (2-methyl-3-hydroxy-4-pyrone) and Veltol Plus (2-ethyl-3-hydroxy-4-pyrone) in several matrices including coffee beverages.…”