Purge-and-Trap Analysis of Flavor Compounds in Aqueous Samples by a Needle-Type Extraction Device

被引：7
作者：
Ueta, Ikuo [1 ]
Mitsumori, Tomoki [1 ]
Suzuki, Yasutada [2 ]
Kawakubo, Susumu [1 ]
Saito, Yoshihiro [3 ]
机构：
[1] Univ Yamanashi, Dept Appl Chem, 4-3-11 Takeda, Kofu, Yamanashi 4008511, Japan
[2] Univ Yamanashi, Dept Environm Sci, Kofu, Yamanashi 4008511, Japan
[3] Toyohashi Univ Technol, Dept Environm & Life Sci, Toyohashi, Aichi 4418580, Japan
来源：
CHROMATOGRAPHY | 2015年 / 36卷 / 03期
基金：
日本学术振兴会;
关键词：
Flavor analysis; Needle extraction; Sample preparation; Purge and trap; Gas chromatography;
D O I：
10.15583/jpchrom.2015.031
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
Flavor compounds in beverages were determined by a purge-and-trap (PT) method with a needle-type extraction device in gas chromatography-mass spectrometry. Optimum extraction medium was quantitatively evaluated for extraction/desorption of target analytes. A graphite carbon adsorbent of Carbopack X showed excellent extraction and desorption efficiencies for all the investigated flavor compounds in this PT method. On the basis of a systematic optimization of the several experimental conditions, a simple and quantitative analytical method was developed for a wide range of flavors including esters, alcohols, and aromatic compounds. The limit of quantification of the analytes were in the range from 0.5 to 10 mu g/L. The proposed PT method was successfully applied to the determination of flavor compounds in commercially available beverages and fruit juices.
引用
收藏
页码：99 / 104
页数：6
相关论文
共 22 条
  • [1] Analytical methods for the quantification of volatile aromatic compounds
    Biniecka, Malgorzata
    Caroli, Sergio
    [J]. TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2011, 30 (11) : 1756 - 1770
  • [2] Quantification of 4-hydroxy-2,5-dimethyl-3-furanone in fruit samples using solid phase microextraction coupled with gas chromatography-mass spectrometry
    Chen, Yong
    Sidisky, Leonard M.
    [J]. JOURNAL OF CHROMATOGRAPHY A, 2011, 1218 (38) : 6817 - 6822
  • [3] Determination of E,E-farnesol in Makgeolli (rice wine) using dynamic headspace sampling and stir bar sorptive extraction coupled with gas chromatography-mass spectrometry
    Ha, Jaeho
    Wang, Yiru
    Jang, Hyejin
    Seog, Homoon
    Chen, Xi
    [J]. FOOD CHEMISTRY, 2014, 142 : 79 - 86
  • [4] Elimination of matrix effects for headspace solid-phase microextraction of important volatile compounds in red wine using a novel coating
    Liu, MM
    Zeng, ZR
    Tian, Y
    [J]. ANALYTICA CHIMICA ACTA, 2005, 540 (02) : 341 - 353
  • [5] Fundamentals and applications of needle trap devices A critical review
    Lord, Heather L.
    Zhan, Weiqiang
    Pawliszyn, Janusz
    [J]. ANALYTICA CHIMICA ACTA, 2010, 677 (01) : 3 - 18
  • [6] Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion
    Mirhosseini, H.
    Salmah, Y.
    Nazimah, S. A. H.
    Tan, C. P.
    [J]. FOOD CHEMISTRY, 2007, 105 (04) : 1659 - 1670
  • [7] High-Temperature Separations on a Polymer-Coated Fibrous Stationary Phase in Microcolumn Liquid Chromatography
    Nakane, Kenichi
    Shirai, Shingoro
    Saito, Yoshihiro
    Moriwake, Yusuke
    Ueta, Ikuo
    Inoue, Mitsuru
    Jinno, Kiyokatsu
    [J]. ANALYTICAL SCIENCES, 2011, 27 (08) : 811 - 816
  • [8] Multi-stir bar sorptive extraction for analysis of odor compounds in aqueous samples
    Ochiai, Nobuo
    Sasamoto, Kikuo
    Ieda, Teruyo
    David, Frank
    Sandra, Pat
    [J]. JOURNAL OF CHROMATOGRAPHY A, 2013, 1315 : 70 - 79
  • [9] Full evaporation dynamic headspace and gas chromatography-mass spectrometry for uniform enrichment of odor compounds in aqueous samples
    Ochiai, Nobuo
    Sasamoto, Kikuo
    Hoffmann, Andreas
    Okanoya, Kazunori
    [J]. JOURNAL OF CHROMATOGRAPHY A, 2012, 1240 : 59 - 68
  • [10] REINECCIUS GA, 1994, FLAVOR ANAL SOURCE B, P24
123