Thermal Solid Sample Introduction–Fast Gas Chromatography–Low Flow Ion Mobility Spectrometry as a field screening detection system

Hajialigol, Saeed; Ghorashi, Seyed Alireza; Alinoori, Amir Hossein; Torabpour, Amir; Azimi, Mehdi

doi:10.1016/j.chroma.2012.10.010

Cited by 14 publications

(8 citation statements)

References 36 publications

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“…Because of its low detection limits, simplicity, short analysis time and relatively low cost, IMS was first introduced to screen explosives at airports and to detect chemical warfare agents in military (Ewing, Atkinson, Eiceman, & Ewing, 2001). IMS was recently developed as a powerful analytical technique for qualitative and quantitative analysis of target analytes such as toxic compounds (Sheibani, Tabrizchi, & Ghaziaskar, 2008), drugs (Saraji, Bidgoli, Khayamian, & Moradmand, 2011), food (Márquez-Sillero, Cárdenas, Sielemann, & Valcárcel, 2014, and edible oil (Garrido-Delgado et al, 2014;Shuai et al, 2014), as well as a field screening detection systems (Hajialigol, Ghorashi, Alinoori, Torabpour, & Azimi, 2012). Additionally, IMS could also be used for untargeted metabolite analysis such as the systematic study of unique chemical fingerprints of small molecule metabolites in biological samples (Alonso et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Ion mobility spectrometry fingerprints: A rapid detection technology for adulteration of sesame oil

et al. 2016

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Section: Introductionmentioning

confidence: 99%

Ion mobility spectrometry fingerprints: A rapid detection technology for adulteration of sesame oil

et al. 2016

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“…At the same time, the ion mobility rate of IMS is only related to the substance itself, it is absolute, and the qualitative analysis is accurate. Therefore, the method is widely used in the detection and identification of flavor substances, drugs, explosives, and chemical agents (Hajialigol et al 2012;Leonhardt 2013;Fink et al 2014;Gallegos et al 2017;Gerhardt et al 2018;Mochalski et al 2018;Li et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Determination of compounds in Eucommia ulmoides Oliv. bark and its fermentation products via headspace gas chromatography-ion mobility spectrometry

Wang¹,

Peng²,

She³

et al. 2020

BioRes

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The flavor fingerprint of Eucommia ulmoides Oliv. bark (EUb) and its fermentation product were investigated, and volatile compounds were analyzed using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with partial least squares discrimination analysis (PLS-DA). A total of 71 peaks were identified, of which 51 target compounds were characterized, including alcohols, aldehydes, acids, and esters. The gallery plot contained 186 signal peaks. The results indicate there were significant differences in the volatile constituents of the three edible fungi. Furthermore, EUb also had its own unique composition of volatile components, and after fermentation with different edible fungi, the volatile components in the product changed significantly compared to the raw materials. A PLS-DA was performed based on the signal intensity of the target volatile compounds obtained; the results clearly showed that the samples (edible fungi, EUb, and different fermentation products) in a relatively independent space were well distinguished. This further illustrated that the composition and content of volatile components from EUb were significantly changed by microorganisms through bio-fermentation. Combining the signal intensity of the flavor substance, the difference between the different fermentation products was also clearly observed, and the flavor compound’s fingerprint was established by HS-GC-IMS and PLS-DA methods.

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“…Under this condition, the ion mobility spectrum enriches the chemical information obtained by chromatographic separation by drift time information; meantime, the ion mobility spectrum signal response is significantly improved in mass and quantity after pre-separation by GC (Zhang et al 2016;Garrido-Delgado et al 2018). The three-dimensional matrix (migration time, retention time, and signal strength) obtained by gas chromatography-ion mobility spectrometry (GC-IMS) provides richer chemical information for more comprehensive data processing (Garrido-Delgado et al 2012;Hajialigol et al 2012;Zhang et al 2016;Garrido-Delgado et al 2018). Research results show that GC-IMS technology combined with chemometric methods is being gradually applied in the field of food testing and natural active ingredient analysis (Fink et al 2014;Gallegos et al 2015;Garrido-Delgado et al 2015a, 2015bGallegos et al 2017;Gerhardt et al 2017Gerhardt et al , 2018Mochalski et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Development of a flavor fingerprint by gas chromatography ion mobility spectrometry with principal component analysis for volatile compounds from Eucommia ulmoides Oliv. leaves and its fermentation products

Wang

Peng

She

et al. 2020

BioRes

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Data obtained with gas chromatography coupled with ion mobility spectrometry (GC-IMS) was explored to investigate the characteristics of volatile compounds from edible fungus, from Eucommia ulmoides Oliv. leaves (EUl) that served as growth medium, and from their fermentation products. A total of 162 signal peaks were found, of which 68 compounds were identified, including alcohols, aldehydes, ketones, acids, and esters. There were differences in the volatile constituents of the edible fungi. EUl also contained special volatile components. The volatile components in the fermentation product were different compared to the raw material, and the difference in composition and content of the characteristic compounds was also obvious. The best classification performance was obtained by principal component analysis (PCA) based on the signal intensity of the characteristic volatile compounds. The results clearly showed that the samples (edible fungi, EUl and fermentation products) in a relatively independent space would be well distinguished. This further illustrated that the composition and content of volatile components of EUl could be changed by different microbial strains through biofermentation technology. Combining the signal intensity of the flavor substance, the difference was also clearly observed. This result suggested that the flavor compounds fingerprint could be established by GC-IMS and PCA.

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Thermal Solid Sample Introduction–Fast Gas Chromatography–Low Flow Ion Mobility Spectrometry as a field screening detection system

Cited by 14 publications

References 36 publications

Ion mobility spectrometry fingerprints: A rapid detection technology for adulteration of sesame oil

Ion mobility spectrometry fingerprints: A rapid detection technology for adulteration of sesame oil

Determination of compounds in Eucommia ulmoides Oliv. bark and its fermentation products via headspace gas chromatography-ion mobility spectrometry

Development of a flavor fingerprint by gas chromatography ion mobility spectrometry with principal component analysis for volatile compounds from Eucommia ulmoides Oliv. leaves and its fermentation products

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