1
|
Capitain CC, Zischka M, Sirkeci C, Weller P. Evaluation of IMS drift tube temperature on the peak shape of high boiling fragrance compounds towards allergen detection in complex cosmetic products and essential oils. Talanta 2023; 257:124397. [PMID: 36858010 DOI: 10.1016/j.talanta.2023.124397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 02/22/2023] [Accepted: 02/23/2023] [Indexed: 02/26/2023]
Abstract
Gas chromatography-ion mobility spectrometry (GC-IMS) has recently gained increasing attention for the analysis of volatile compounds due to its high sensitivity, selectivity, and robust design. Peak shape distortion, including peak tailing or broadening, are well known challenges in chromatographic analysis that result in peak asymmetry and decreased resolution. However, in IMS analysis peak tailing, which is independent on the column separation technique, have also been observed. As high boiling substances, such as monoterpenes, are mainly affected by enlarged peak tailing in GC-IMS, we propose that condensation or adsorption effects within the "cold" IMS cell, which is commonly operated at 45 °C-90 °C, are the root cause. To avoid condensation and to decrease peak tailing, we used a prototypic high temperature ion mobility spectrometry (HTIMS) in this work, which allows an increase of the IMS drift tube temperature up to 180 °C. This HTIMS was coupled to a GC column separation and used to analyse the peak shape of homologues series of ketones, alcohols, aldehydes, as well as high boiling fragrance compounds, such as monoterpenes and phenylpropanoids. While we were able to show that an increased IMS drift tube temperatures correlates well with improved peak shapes, the GC parameters of the HS-GC-HTIMS method, however, were found to have little effect on the peak shapes in IMS spectra. In particular monoterpenes, which display intense peak tailing at lower IMS drift tube temperatures, show significant improvement of the peak shape at higher IMS drift tube temperatures. This leads to the assumption that high boiling substances indeed undergo condensation effects within the IMS cell at low drift tube temperatures. For many separation tasks, such as the separation of the phenylpropanoids eugenol and isoeugenol, comparably low IMS temperatures of 120 °C are already sufficient to achieve a resolution above 1.5. However, the optimal drift tube temperature is dependent on the substance class. While the aspect ratio increases steadily for most monoterpenes, phenylpropanoids and aldehyde monomer peaks investigated, an optimal aspect ratio was found for ketones between 140 °C and 160 °C and alcohols between 120 °C and 140 °C. Lastly, the change of the reduced mobility K0 with the increase of drift tube temperature was analysed. Compounds with similar chemical structure, such as the alcoholic monoterpenes citronellol and geraniol or the phenylpropanoids eugenol and isoeugenol show similar shifts of the K0 value. Substances which differ in their chemical structure, such as the aldehyde monoterpenes citral and cinnamal have substantially different shifts of the K0 value. With a future large substance database, the temperature dependant slope of the K0 value of a substance could be used to identify the substance groups of unknown molecules. Furthermore, substances with the same drift time but different chemical composition could be separable through a change in drift tube temperature.
Collapse
Affiliation(s)
- Charlotte C Capitain
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, 68163 Mannheim, Germany
| | - Martin Zischka
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, 68163 Mannheim, Germany
| | - Cengiz Sirkeci
- G.A.S. Gesellschaft für Analytische Sensorsysteme mbH, 44227 Dortmund, Germany
| | - Philipp Weller
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, 68163 Mannheim, Germany.
| |
Collapse
|
2
|
Sun L, Qi Y, Meng M, Cui K. Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry. Molecules 2023; 28:molecules28072949. [PMID: 37049712 PMCID: PMC10096422 DOI: 10.3390/molecules28072949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/20/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
Odor is an important characteristic of walnut oil; walnut oil aromas from different varieties smell differently. In order to compare the differences of volatile flavor characteristics in different varieties of walnut oil, the volatile organic compounds (VOCs) of walnut oil from five different walnut varieties in Northwest China were detected and analyzed using headspace gas chromatography–ion mobility spectrometry (HS–GC–IMS). The results showed that 41 VOCs in total were identified in walnut oil from five different varieties, including 14 aldehydes, 8 alcohols, 4 ketones, and 2 esters. Walnut oil (WO) extracted from the “Zha343” variety was most abundant in VOCs. The relative odor activity value (ROAV) analysis showed that aldehydes were the main aroma substances of walnut oil; specifically, hexanal, pentanal, and heptanal were the most abundant. Fingerprints and heat map analysis indicated that WO extracted from the “Xin2”, “185”, “Xin’guang”, and “Zha343” varieties, but not from the “Xinfeng” variety, had characteristic markers. The relative content differences of eight key VOCs in WO from five varieties can be directly compared by Kruskal–Wallis tests, among which the distribution four substances, hexanal (M), hexanal (D), pentanal (M), (E)-2-hexanal (M), presented extremely significant differences (P<0.01). According to the results of the principal component analysis (PCA), WO extracted from the “Zha343” variety was distinct from the other four varieties; in addition, WO extracted from the “Xin2” variety exhibited similarity to WO extracted from the “185” variety, and WO extracted from the “Xinfeng” variety showed similarity to WO extracted from the “Xin’guang” variety. These results reveal that there are certain differences in the VOCs extracted from five different WO varieties, making it feasible to distinguish different varieties of walnut oil or to rapidly detect walnut oil quality based on its volatile substances profile.
Collapse
Affiliation(s)
- Lina Sun
- Institute of Agricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi 830000, China
| | - Yanlong Qi
- Comprehensive Experimental Field of Xinjiang Academy of Agricultural Sciences, Urumqi 830000, China
- Correspondence:
| | - Meng Meng
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300453, China
| | - Kuanbo Cui
- Institute of Agricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi 830000, China
| |
Collapse
|
3
|
Volatilomics-Based Microbiome Evaluation of Fermented Dairy by Prototypic Headspace-Gas Chromatography–High-Temperature Ion Mobility Spectrometry (HS-GC-HTIMS) and Non-Negative Matrix Factorization (NNMF). Metabolites 2022; 12:metabo12040299. [PMID: 35448485 PMCID: PMC9025153 DOI: 10.3390/metabo12040299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 12/10/2022] Open
Abstract
Fermented foods, such as yogurt and kefir, contain a versatile spectrum of volatile organic compounds (VOCs), including ethanol, acetic acid, ethyl acetate, and diacetyl. To overcome the challenge of overlapping peaks regarding these key compounds, the drift tube temperature was raised in a prototypic high-temperature ion mobility spectrometer (HTIMS). This HS-GC-HTIMS was used for the volatilomic profiling of 33 traditional kefir, 13 commercial kefir, and 15 commercial yogurt samples. Pattern recognition techniques, including principal component analysis (PCA) and NNMF, in combination with non-targeted screening, revealed distinct differences between traditional and commercial kefir while showing strong similarities between commercial kefir and yogurt. Classification of fermented dairy samples into commercial yogurt, commercial kefir, traditional mild kefir, and traditional tangy kefir was also possible for both PCA- and NNMF-based models, obtaining cross-validation (CV) error rates of 0% for PCA-LDA, PCA-kNN (k = 5), and NNMF-kNN (k = 5) and 3.3% for PCA-SVM and NNMF-LDA. Through back projection of NNMF loadings, characteristic substances were identified, indicating a mild flavor composition of commercial samples, with high concentrations of buttery-flavored diacetyl. In contrast, traditional kefir showed a diverse VOC profile with high amounts of flavorful alcohols (including ethanol and methyl-1-butanol), esters (including ethyl acetate and 3-methylbutyl acetate), and aldehydes. For validation of the results and deeper understanding, qPCR sequencing was used to evaluate the microbial consortia, confirming the microbial associations between commercial kefir and commercial yogurt and reinforcing the differences between traditional and commercial kefir. The diverse flavor profile of traditional kefir primarily results from the yeast consortium, while commercial kefir and yogurt is primarily, but not exclusively, produced through bacterial fermentation. The flavor profile of fermented dairy products may be used to directly evaluate the microbial consortium using HS-GC-HTIMS analysis.
Collapse
|
4
|
Liu Y, Wen J, Luo Z. Non-Target Detection of Diversity of Volatile Chlorine Compounds in Frying Oil and Study on the Influencing Factors of Their Formation. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02142-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractHeadspace-gas-chromatography ion-mobility spectrometry (HS-GC-IMS) proved the diversity of volatile chlorinated compounds (VCCs) in frying oil in this work. First, the VCCs were obtained by headspace by heating the frying oil at 80 °C for 30 min. Then, those compounds were separated by GC capillary column in the first dimension and by IMS in the second dimension, respectively. And at last, those compounds were detected in negative ion mode for non-targeting. The study results indicated that VCCs' formation depends on the contents of NaCl and water, heating temperature and time, and the types of oil. The refining process does not affect the detection of VCCs, indicating the durability of such targets as indicators for assessing deep-frying oil. Using HS-GC-IMS, the VCCs were detected to evaluate 16 authentic refined deep-frying oils from the market with an accuracy of 100%.
Collapse
|
5
|
Capitain C, Weller P. Non-Targeted Screening Approaches for Profiling of Volatile Organic Compounds Based on Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) and Machine Learning. Molecules 2021; 26:molecules26185457. [PMID: 34576928 PMCID: PMC8468721 DOI: 10.3390/molecules26185457] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 12/20/2022] Open
Abstract
Due to its high sensitivity and resolving power, gas chromatography-ion mobility spectrometry (GC-IMS) is a powerful technique for the separation and sensitive detection of volatile organic compounds. It is a robust and easy-to-handle technique, which has recently gained attention for non-targeted screening (NTS) approaches. In this article, the general working principles of GC-IMS are presented. Next, the workflow for NTS using GC-IMS is described, including data acquisition, data processing and model building, model interpretation and complementary data analysis. A detailed overview of recent studies for NTS using GC-IMS is included, including several examples which have demonstrated GC-IMS to be an effective technique for various classification and quantification tasks. Lastly, a comparison of targeted and non-targeted strategies using GC-IMS are provided, highlighting the potential of GC-IMS in combination with NTS.
Collapse
|
6
|
Yin J, Wu M, Lin R, Li X, Ding H, Han L, Yang W, Song X, Li W, Qu H, Yu H, Li Z. Application and development trends of gas chromatography–ion mobility spectrometry for traditional Chinese medicine, clinical, food and environmental analysis. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106527] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
7
|
Liu YJ, Gong X, Jing W, Lin LJ, Zhou W, He JN, Li JH. Fast discrimination of avocado oil for different extracted methods using headspace-gas chromatography-ion mobility spectroscopy with PCA based on volatile organic compounds. OPEN CHEM 2021. [DOI: 10.1515/chem-2020-0125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
To establish a method for fast discrimination of avocado oil for different extracted methods, the headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) combined with principal component analysis (PCA) was used to analyze non-target volatile organic compounds (VOCs). The results showed that 40 VOCs were identified, and the VOCs of the extraction method had a significant difference and had been well distinguished in PCA. The species and content of avocado oil obtained by squeeze method were more than the aqueous methods and supercritical carbon dioxide extraction methods (SC CO2). In addition, the different avocado oil had their characteristic compounds: the 2-acetylthiazole and ethyl propionate were the unique compounds in the avocado oil obtained by SC CO2. A rapid method for the determination of avocado oil obtained by different extraction methods based on HS-GC-IMS had been established, and the method was fast and simple and had a good application prospect in the prediction of avocado oil processing methods.
Collapse
Affiliation(s)
- Yi-Jun Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
- School of Light Industry and Engineering, South China University of Technology , Guangzhou 510641 , China
| | - Xiao Gong
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
| | - Wei Jing
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
| | - Li-Jing Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
| | - Jin-Na He
- Shandong Hanon Instruments Co., Ltd. , Dezhou 251500 , China
| | - Ji-Hua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
| |
Collapse
|
8
|
Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| |
Collapse
|
9
|
De Leonardis A, Macciola V, Spadanuda P, Cuomo F. Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03667-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
10
|
Masike K, Stander MA, de Villiers A. Recent applications of ion mobility spectrometry in natural product research. J Pharm Biomed Anal 2021; 195:113846. [PMID: 33422832 DOI: 10.1016/j.jpba.2020.113846] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 12/08/2020] [Accepted: 12/08/2020] [Indexed: 12/15/2022]
Abstract
Ion mobility spectrometry (IMS) is a rapid separation technique capable of extracting complementary structural information to chromatography and mass spectrometry (MS). IMS, especially in combination with MS, has experienced inordinate growth in recent years as an analytical technique, and elicited intense interest in many research fields. In natural product analysis, IMS shows promise as an additional tool to enhance the performance of analytical methods used to identify promising drug candidates. Potential benefits of the incorporation of IMS into analytical workflows currently used in natural product analysis include the discrimination of structurally similar secondary metabolites, improving the quality of mass spectral data, and the use of mobility-derived collision cross-section (CCS) values as an additional identification criterion in targeted and untargeted analyses. This review aims to provide an overview of the application of IMS to natural product analysis over the last six years. Instrumental aspects and the fundamental background of IMS will be briefly covered, and recent applications of the technique for natural product analysis will be discussed to demonstrate the utility of the technique in this field.
Collapse
Affiliation(s)
- Keabetswe Masike
- Department of Biochemistry, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
| | - Maria A Stander
- Department of Biochemistry, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa; Central Analytical Facility, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
| | - André de Villiers
- Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa.
| |
Collapse
|
11
|
Damiani T, Cavanna D, Serani A, Dall'Asta C, Suman M. GC-IMS and FGC-Enose fingerprint as screening tools for revealing extra virgin olive oil blending with soft-refined olive oils: A feasibility study. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105374] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
12
|
Zhou R, Chen X, Xia Y, Chen M, Zhang Y, Li Q, Zhen D, Fang S. Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0382] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The purpose of the study was to reveal the differences of the flavor compounds among five Baiyunbian aged liquors by liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). In optimizing the LLE parameters, an extractant, methyl tert-butyl ether, was found which has a good extract effect and has never been used for the extraction of liquor flavor substances. Then the optimized LLE method has been applied to comprehensively analyze flavor compounds in 3-year-storage liquors (3Y), 5Y, 12Y, 15Y, and 20Y of Baiyunbian liquors combined with GC-MS. The results showed that the number and concentration of total flavor compounds also enhanced with the increase of cellaring ages. The total concentration of flavor compounds in 20Y was the highest (4543.23 mg/L), and the 3Y was the lowest (3984.96 mg/L). Among them, the significant differences among five samples were esters, alcohols, acids and nitrogen-containing compounds. Cluster analysis was used to analyze the aromas profiles by LLE-GC-MS, which revealed relationship among five samples. The results showed that the similarity of the samples was highest between 15Y and 20Y, followed by 3Y and 5Y. The characteristic flavors fingerprints of five kinds of Baiyunbian aged liquors were established by HS-GC-IMS. The results showed that the characteristic peaks in GC-IMS 3D spectra corresponding to flavor compounds can effectively characterize the sample information areas. The sectional intensities of 60 characteristic peaks in the corresponding three-dimensional spectra were selected as variables. After the principal components analysis (PCA) was used to reduce information dimensionality, it was further distinguished by HS-GC-IMS that 3Y and 5Y can be completely separated, but 15Y and 20Y were very similar and cannot be completely distinguished. The obtained results are valuable for the in-depth understanding and further study of flavors of Baiyunbian liquors.
Collapse
Affiliation(s)
- Rong Zhou
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Xiao Chen
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Ying Xia
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Maobin Chen
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Yu Zhang
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Qin Li
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Da Zhen
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Shangling Fang
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| |
Collapse
|
13
|
García-Nicolás M, Arroyo-Manzanares N, Arce L, Hernández-Córdoba M, Viñas P. Headspace Gas Chromatography Coupled to Mass Spectrometry and Ion Mobility Spectrometry: Classification of Virgin Olive Oils as a Study Case. Foods 2020; 9:foods9091288. [PMID: 32937810 PMCID: PMC7555980 DOI: 10.3390/foods9091288] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/06/2020] [Accepted: 09/10/2020] [Indexed: 12/14/2022] Open
Abstract
Due to its multiple advantages, ion mobility spectrometry (IMS) is being considered as a complementary technique to mass spectrometry (MS). The goal of this work is to investigate and compare the capacity of IMS and MS in the classification of olive oil according to its quality. For this purpose, two analytical methods based on headspace gas chromatography (HS-GC) coupled with MS or with IMS have been optimized and characterized for the determination of volatile organic compounds from olive oil samples. Both detectors were compared in terms of sensitivity and selectivity, demonstrating that complementary data were obtained and both detectors have proven to be complementary. MS and IMS showed similar selectivity (10 out of 38 compounds were detected by HS-GC-IMS, whereas twelve compounds were detected by HS-GC-MS). However, IMS presented slightly better sensitivity (Limits of quantification (LOQ) ranged between 0.08 and 0.8 µg g−1 for HS-GC-IMS, and between 0.2 and 2.1 µg g−1 for HS-GC-MS). Finally, the potential of both detectors coupled with HS-GC for classification of olive oil samples depending on its quality was investigated. In this case, similar results were obtained when using both HS-GC-MS and HS-GC-IMS equipment (85.71 % of samples of the external validation set were classified correctly (validation rate)) and, although both techniques were shown to be complementary, data fusion did not improve validation results (80.95% validation rate).
Collapse
Affiliation(s)
- María García-Nicolás
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
- Correspondence:
| | - Lourdes Arce
- Department of Analytical Chemistry, Faculty of Science, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, 14071 Córdoba, Spain;
| | - Manuel Hernández-Córdoba
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| | - Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| |
Collapse
|
14
|
Liu J, Liu M, Liu Y, Jia M, Wang S, Kang X, Sun H, Strappe P, Zhou Z. Moisture content is a key factor responsible for inducing rice yellowing. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102988] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
15
|
Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers. Foods 2020; 9:foods9060749. [PMID: 32517073 PMCID: PMC7353518 DOI: 10.3390/foods9060749] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/28/2020] [Accepted: 06/02/2020] [Indexed: 11/25/2022] Open
Abstract
In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO2/kgoil) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO2/kgoil shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market.
Collapse
|
16
|
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS). Food Chem 2020; 315:126158. [DOI: 10.1016/j.foodchem.2019.126158] [Citation(s) in RCA: 151] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/19/2019] [Accepted: 12/31/2019] [Indexed: 11/18/2022]
|
17
|
Budzyńska E, Sielemann S, Puton J, Surminski AL. Analysis of e-liquids for electronic cigarettes using GC-IMS/MS with headspace sampling. Talanta 2020; 209:120594. [DOI: 10.1016/j.talanta.2019.120594] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/24/2019] [Accepted: 11/25/2019] [Indexed: 11/25/2022]
|
18
|
Analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ‐ ion mobility spectrometry. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3530] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
19
|
Zeng X, Liu J, Dong H, Bai W, Yu L, Li X. Variations of volatile flavour compounds in
Cordyceps militaris
chicken soup after enzymolysis pretreatment by
SPME
combined with
GC
‐
MS
,
GC
×
GC
‐
TOF MS
and
GC
‐
IMS. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14294] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaofang Zeng
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Jialing Liu
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Hao Dong
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Weidong Bai
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Limei Yu
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Xiaomin Li
- Daoxiang Group‐Dongguan Wanhao Food Co. Ltd Dongguan 523000 China
| |
Collapse
|
20
|
Contreras MDM, Jurado-Campos N, Arce L, Arroyo-Manzanares N. A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS. Food Chem 2019; 288:315-324. [DOI: 10.1016/j.foodchem.2019.02.104] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 02/19/2019] [Accepted: 02/22/2019] [Indexed: 12/19/2022]
|
21
|
Hernández-Mesa M, Ropartz D, García-Campaña AM, Rogniaux H, Dervilly-Pinel G, Le Bizec B. Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends. Molecules 2019; 24:E2706. [PMID: 31349571 PMCID: PMC6696101 DOI: 10.3390/molecules24152706] [Citation(s) in RCA: 99] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 12/11/2022] Open
Abstract
In the last decade, ion mobility spectrometry (IMS) has reemerged as an analytical separation technique, especially due to the commercialization of ion mobility mass spectrometers. Its applicability has been extended beyond classical applications such as the determination of chemical warfare agents and nowadays it is widely used for the characterization of biomolecules (e.g., proteins, glycans, lipids, etc.) and, more recently, of small molecules (e.g., metabolites, xenobiotics, etc.). Following this trend, the interest in this technique is growing among researchers from different fields including food science. Several advantages are attributed to IMS when integrated in traditional liquid chromatography (LC) and gas chromatography (GC) mass spectrometry (MS) workflows: (1) it improves method selectivity by providing an additional separation dimension that allows the separation of isobaric and isomeric compounds; (2) it increases method sensitivity by isolating the compounds of interest from background noise; (3) and it provides complementary information to mass spectra and retention time, the so-called collision cross section (CCS), so compounds can be identified with more confidence, either in targeted or non-targeted approaches. In this context, the number of applications focused on food analysis has increased exponentially in the last few years. This review provides an overview of the current status of IMS technology and its applicability in different areas of food analysis (i.e., food composition, process control, authentication, adulteration and safety).
Collapse
Affiliation(s)
- Maykel Hernández-Mesa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Campus Fuentenueva s/n, E-18071 Granada, Spain.
- INRA, UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France.
- Laboratoire d'Etude des Résidus et Contaminants dans les Aliments (LABERCA), Oniris, INRA UMR 1329, Route de Gachet-CS 50707, F-44307 Nantes CEDEX 3, France.
| | - David Ropartz
- INRA, UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - Ana M García-Campaña
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Campus Fuentenueva s/n, E-18071 Granada, Spain
| | - Hélène Rogniaux
- INRA, UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - Gaud Dervilly-Pinel
- Laboratoire d'Etude des Résidus et Contaminants dans les Aliments (LABERCA), Oniris, INRA UMR 1329, Route de Gachet-CS 50707, F-44307 Nantes CEDEX 3, France
| | - Bruno Le Bizec
- Laboratoire d'Etude des Résidus et Contaminants dans les Aliments (LABERCA), Oniris, INRA UMR 1329, Route de Gachet-CS 50707, F-44307 Nantes CEDEX 3, France
| |
Collapse
|
22
|
Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness. Food Chem 2019; 271:691-696. [DOI: 10.1016/j.foodchem.2018.07.204] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 07/22/2018] [Accepted: 07/26/2018] [Indexed: 11/17/2022]
|
23
|
Jurado-Campos N, Garrido-Delgado R, Martínez-Haya B, Eiceman GA, Arce L. Stability of proton-bound clusters of alkyl alcohols, aldehydes and ketones in Ion Mobility Spectrometry. Talanta 2018; 185:299-308. [DOI: 10.1016/j.talanta.2018.03.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/06/2018] [Accepted: 03/11/2018] [Indexed: 10/17/2022]
|
24
|
Valverde-Som L, Ruiz-Samblás C, Rodríguez-García FP, Cuadros-Rodríguez L. Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part I: framework and fundamentals. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4237-4244. [PMID: 29424429 DOI: 10.1002/jsfa.8948] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 02/01/2018] [Accepted: 02/01/2018] [Indexed: 05/21/2023]
Abstract
BACKGROUND Virgin olive oil is the only food product for which sensory analysis is regulated to classify it in different quality categories. To harmonize the results of the sensorial method, the use of standards or reference materials is crucial. The stability of sensory reference materials is required to enable their suitable control, aiming to confirm that their specific target values are maintained on an ongoing basis. Currently, such stability is monitored by means of sensory analysis and the sensory panels are in the paradoxical situation of controlling the standards that are devoted to controlling the panels. RESULTS In the present study, several approaches based on similarity analysis are exploited. For each approach, the specific methodology to build a proper multivariate control chart to monitor the stability of the sensory properties is explained and discussed. CONCLUSION The normalized Euclidean and Mahalanobis distances, the so-called nearness and hardiness indices respectively, have been defined as new similarity indices to range the values from 0 to 1. Also, the squared mean from Hotelling's T2 -statistic and Q2 -statistic has been proposed as another similarity index. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lucia Valverde-Som
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Granada, Spain
| | - Cristina Ruiz-Samblás
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Granada, Spain
| | - Francisco P Rodríguez-García
- Agricultural and Fishery Research Institute (IFAPA) Consejería de Agricultura, Pesca y Desarrollo Rural, Junta de Andalucía, Sevilla, Spain
| | - Luis Cuadros-Rodríguez
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Granada, Spain
| |
Collapse
|
25
|
Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry. Food Chem 2018; 246:65-73. [DOI: 10.1016/j.foodchem.2017.11.008] [Citation(s) in RCA: 108] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 10/16/2017] [Accepted: 11/02/2017] [Indexed: 01/03/2023]
|
26
|
Garrido-Delgado R, Eugenia Muñoz-Pérez M, Arce L. Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
27
|
Nicoli MC, Calligaris S. Secondary Shelf Life: an Underestimated Issue. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9173-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
28
|
Gerhardt N, Birkenmeier M, Schwolow S, Rohn S, Weller P. Volatile-Compound Fingerprinting by Headspace-Gas-Chromatography Ion-Mobility Spectrometry (HS-GC-IMS) as a Benchtop Alternative to 1H NMR Profiling for Assessment of the Authenticity of Honey. Anal Chem 2018; 90:1777-1785. [DOI: 10.1021/acs.analchem.7b03748] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Natalie Gerhardt
- Institute
for Instrumental Analytics and Bioanalysis, Mannheim University of Applied Sciences, 68163 Mannheim, Germany
| | - Markus Birkenmeier
- Institute
for Instrumental Analytics and Bioanalysis, Mannheim University of Applied Sciences, 68163 Mannheim, Germany
| | - Sebastian Schwolow
- Institute
for Instrumental Analytics and Bioanalysis, Mannheim University of Applied Sciences, 68163 Mannheim, Germany
| | - Sascha Rohn
- Hamburg
School of Food Science, Institute of Food Chemistry, University of Hamburg, 20146 Hamburg, Germany
| | - Philipp Weller
- Institute
for Instrumental Analytics and Bioanalysis, Mannheim University of Applied Sciences, 68163 Mannheim, Germany
| |
Collapse
|
29
|
Drouza C, Dieronitou A, Hadjiadamou I, Stylianou M. Investigation of Phenols Activity in Early Stage Oxidation of Edible Oils by Electron Paramagnetic Resonance and 19F NMR Spectroscopies Using Novel Lipid Vanadium Complexes As Radical Initiators. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4942-4951. [PMID: 28582612 DOI: 10.1021/acs.jafc.7b01144] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A novel dynamic method for the investigation of the phenols activity in early stage oxidation of edible oils based on the formation of α-tocopheryl radicals initiated by oil-soluble vanadium complexes is developed. Two new vanadium complexes in oxidation states V and IV were synthesized by reacting 2,2'-((2-hydroxyoctadecyl)azanediyl)bis(ethan-1-ol) (C18DEA) with [VO(acac)2] and 1-(bis(pyridin-2-ylmethyl)amino)octadecan-2-ol (C18DPA) with VOCl2. Addition of a solution of either complex in edible oils resulted in the formation of α-tocopheryl radical, which was monitored by electron paramagnetic resonance (EPR) spectroscopy. The intensity of the α-tocopheryl signal in the EPR spectra was measured versus time. It was found that the profile of the intensity of the α-tocopheryl signal versus time depends on the type of oil, the phenolic content, and the storage time of the oil. The time interval until the occurrence of maximum peak intensity be reached (tm), the height of the maximum intensity, and the rate of the quenching of the α-tocopheryl radical were used for the investigation of the mechanism of the edible oils oxidation. 19F NMR of the 19F labeled phenolic compounds (through trifluoroacetate esters) and radical trap experiments showed that the vanadium complexes in edible oil activate the one electron reduction of dioxygen to superperoxide radical. Superperoxide reacts with the lipids to form alkoperoxyl and alkoxyl lipid radicals, and all these radicals react with the phenols contained in oils.
Collapse
Affiliation(s)
- Chryssoula Drouza
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology , Limassol 3036, Cyprus
| | - Anthi Dieronitou
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology , Limassol 3036, Cyprus
- Department of Chemistry, University of Cyprus , Nicosia 1678, Cyprus
| | | | - Marios Stylianou
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology , Limassol 3036, Cyprus
| |
Collapse
|
30
|
Rodrigues N, Dias LG, Veloso AC, Pereira JA, Peres AM. Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
31
|
Rodrigues N, Dias LG, Veloso ACA, Pereira JA, Peres AM. Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2773-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
32
|
Liu L, Hu C, Liu L, Zhang S, Chen K, He D. Rapid detection and separation of olive oil andCamelliaoil based on ion mobility spectrometry fingerprints and chemometric models. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500463] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Lingyi Liu
- College of Food Science and Engineering; Wuhan Polytechnic University; Wuhan Hubei P. R. China
| | - Chuanrong Hu
- College of Food Science and Engineering; Wuhan Polytechnic University; Wuhan Hubei P. R. China
| | - Lianliang Liu
- Key Laboratory of Applied Marine Biotechnology (Ministry of Education); School of Marine Sciences; Ningbo University; Ningbo Zhejiang Province P. R. China
| | - Sihong Zhang
- College of Food Science and Engineering; Wuhan Polytechnic University; Wuhan Hubei P. R. China
| | - Ke Chen
- College of Food Science and Engineering; Wuhan Polytechnic University; Wuhan Hubei P. R. China
| | - Dongping He
- College of Food Science and Engineering; Wuhan Polytechnic University; Wuhan Hubei P. R. China
| |
Collapse
|
33
|
Tzschoppe M, Haase H, Höhnisch M, Jaros D, Rohm H. Using ion mobility spectrometry for screening the autoxidation of peanuts. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
34
|
Aznar M, Alfaro P, Nerín C, Jones E, Riches E. Progress in mass spectrometry for the analysis of set-off phenomena in plastic food packaging materials. J Chromatogr A 2016; 1453:124-33. [PMID: 27215462 DOI: 10.1016/j.chroma.2016.05.032] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 04/21/2016] [Accepted: 05/06/2016] [Indexed: 10/21/2022]
Abstract
In most cases, food packaging materials contain inks whose components can migrate to food by diffusion through the material as well as by set-off phenomena. In this work, different mass spectrometry approaches had been used in order to identify and confirm the presence of ink components in ethanol (95%) and Tenax(®) as food simulants. Three different sets of materials, manufactured with different printing technologies and with different structures, were analyzed. Sample analysis by ultra performance liquid chromatography mass spectrometry (UPLC-MS), using a quadrupole-time of flight (Q-TOF) as a mass analyser proved to be an excellent tool for identification purposes while ion mobility mass spectrometry (IM-MS) shown to be very useful for the confirmation of the candidates proposed. The results showed the presence of different non-volatile ink components in migration such as colorants (Solvent Red 49), plasticizers (dimethyl sebacate, tributyl o-acetyl citrate) or surfactants (SchercodineM, triethylene glycol caprilate). An oxidation product of an ink additive (triphenyl phosphine oxide) was also detected. In addition, a surface analysis technique, desorption electrospray mass spectrometry (DESI-MS), was used for analyzing the distribution of some ink components (tributyl o-acetyl citrate Schercodine L, phthalates) in the material. The detection of some of these compounds in the back-printed side confirmed the transference of this compound from the non-food to the food contact side. The results also showed that concentration of ink migrants decreased when an aluminum or polypropylene layer covered the ink. When aluminum was used, concentration of most of ink migrants decreased, and for 5 out of the 9 even disappeared.
Collapse
Affiliation(s)
- Margarita Aznar
- Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Grupo GUIA, Universidad de Zaragoza, Zaragoza, Spain
| | - Pilar Alfaro
- Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Grupo GUIA, Universidad de Zaragoza, Zaragoza, Spain
| | - Cristina Nerín
- Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Grupo GUIA, Universidad de Zaragoza, Zaragoza, Spain.
| | - Emrys Jones
- Waters Corporation, Stamford Avenue, Altrincham Road, Wilmslow, SK9 4AX, UK
| | - Eleanor Riches
- Waters Corporation, Stamford Avenue, Altrincham Road, Wilmslow, SK9 4AX, UK
| |
Collapse
|