Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS
The determination of flavor compounds using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) can be severely interfered with by complex food matrices in food systems, especially solid samples. In this study, dispersive liquid-liquid microextr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/10/1507 |
| _version_ | 1827668941080625152 |
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| author | Xiaolin Luo Xiaoyuan Wang Ming Du Xianbing Xu |
| author_facet | Xiaolin Luo Xiaoyuan Wang Ming Du Xianbing Xu |
| author_sort | Xiaolin Luo |
| collection | DOAJ |
| description | The determination of flavor compounds using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) can be severely interfered with by complex food matrices in food systems, especially solid samples. In this study, dispersive liquid-liquid microextraction (DLLME) was applied prior to HS-SPME to efficiently reduce the matrix effect in solid seafood samples. The method had high sensitivity (the quantification limits of maltol and ethyl maltol were 15 and 5 μg/kg, respectively), an excellent linear relationship (R2 ≥ 0.996), and the sample recovery rate was 89.0–118.6%. The relative standard deviation (RSD %) values for maltol and ethyl maltol were lower than 10%. Maltol (from 0.7 to 2.2 μg/g) and ethyl maltol (from 0.9 to 34.7 μg/g) in seafood were detected in the selected samples by the developed method. Finally, DLLME coupled with HS-SPME effectively removed the influence of sample matrix and improved the sensitivity of the method. The developed method was applicable in the analysis of flavor enhancers in complex matrix foods. |
| first_indexed | 2024-03-10T03:54:30Z |
| format | Article |
| id | doaj.art-cf69ade4f548489d9449cab223929148 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:54:30Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-cf69ade4f548489d9449cab2239291482023-11-23T11:00:09ZengMDPI AGFoods2304-81582022-05-011110150710.3390/foods11101507Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MSXiaolin Luo0Xiaoyuan Wang1Ming Du2Xianbing Xu3National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaThe determination of flavor compounds using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) can be severely interfered with by complex food matrices in food systems, especially solid samples. In this study, dispersive liquid-liquid microextraction (DLLME) was applied prior to HS-SPME to efficiently reduce the matrix effect in solid seafood samples. The method had high sensitivity (the quantification limits of maltol and ethyl maltol were 15 and 5 μg/kg, respectively), an excellent linear relationship (R2 ≥ 0.996), and the sample recovery rate was 89.0–118.6%. The relative standard deviation (RSD %) values for maltol and ethyl maltol were lower than 10%. Maltol (from 0.7 to 2.2 μg/g) and ethyl maltol (from 0.9 to 34.7 μg/g) in seafood were detected in the selected samples by the developed method. Finally, DLLME coupled with HS-SPME effectively removed the influence of sample matrix and improved the sensitivity of the method. The developed method was applicable in the analysis of flavor enhancers in complex matrix foods.https://www.mdpi.com/2304-8158/11/10/1507dispersive liquid-liquid microextractionHS-SPMEflavor enhancerseafoodGC-MS |
| spellingShingle | Xiaolin Luo Xiaoyuan Wang Ming Du Xianbing Xu Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS Foods dispersive liquid-liquid microextraction HS-SPME flavor enhancer seafood GC-MS |
| title | Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS |
| title_full | Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS |
| title_fullStr | Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS |
| title_full_unstemmed | Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS |
| title_short | Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS |
| title_sort | dispersive liquid liquid microextraction followed by hs spme for the determination of flavor enhancers in seafood using gc ms |
| topic | dispersive liquid-liquid microextraction HS-SPME flavor enhancer seafood GC-MS |
| url | https://www.mdpi.com/2304-8158/11/10/1507 |
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