4.7 Article

Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction

Journal

FOOD CHEMISTRY
Volume 407, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.135160

Keywords

Dynamic linked position unity; Solid -phase microextraction; Volatile compounds; Semi -volatile compounds

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In this study, the DLPU-SPME method was proposed as a balanced extraction method for volatile and semi-volatile compounds. The key factors affecting extraction efficiency were confirmed to be pH, temperature, and salt concentration. Theoretical calculations showed that fs is a key factor indicating the extraction position, while the target analytes determined the effect of extraction position on the extracted amount.
Although the compound profiles in extracts are linked to the solid-phase microextraction (SPME) position (headspace or liquid), a theoretical interpretation of this scenario has not yet been provided. In this study, the dynamic linked position unity (DLPU)-SPME is proposed as a method that allows balanced extraction of volatile and semi-volatile compounds. Furthermore, the pH, temperature, and salt were confirmed as the key factors K0 affecting the extraction efficiency of DLPU-SPME. Theoretical calculations indicated that fs is a key factor Kfs directly indicating the SPME extraction position (K0 Kfs > 1, headspace; K0 fs Kfs = 1, any position; K0 fs Kfs < 1, in liquid), while fs the target analytes determined that VhKhs+Vs VeKfhKhs regulates the effect of the extraction position on the extracted amount. The proposed DLPU-SPME method containing both extraction positions (i.e., headspace and liquid) can simultaneously extract volatile and semi-volatile compounds, thus avoiding extraction bias.

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