Journal
FOOD CHEMISTRY
Volume 129, Issue 1, Pages 200-205Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.04.022
Keywords
Fermentation; Short-chain fatty acids; Faecal cultures; Solid-phase microextraction
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The determination of short-chain fatty acids produced by colonic fermentation can provide useful information as a tool to evaluate prebiotic effects of foods with beneficial effects on human health. In this study, we developed and validated a headspace solid-phase microextraction gas chromatographic-mass spectrometric method for the determination of underivatised short-chain fatty acids produced in an in vitro fermentation model. A divinylbenzene/Carboxen/polydimethylsiloxane fibre was used. Solid-phase microextraction conditions, i.e., extraction temperature, extraction time and salt addition were optimised by means of a central composite face-centred experimental design. The method was validated in terms of limit of quantification, accuracy, precision and linearity. The developed method was then applied to the analysis of short-chain fatty acids produced by the fermentation of faecal cultures derived from bread enriched with different kinds of dietary fibres. (C) 2011 Elsevier Ltd. All rights reserved.
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