« Previous AbstractOperational strategies for an activated sludge process in conjunction with ozone oxidation for zero excess sludge production during winter season    Next AbstractPostsynthetic Modification of Zeolite Internal Surface for Sustainable Capture of Volatile Organic Compounds under Humid Conditions »

J Sep Sci

Title:		Solid-phase microextraction Arrow for the volatile organic compounds in soy sauce
Author(s):		Lee JY; Kim WS; Lee YY; Choi YS; Choi H; Jang HW;
Address:		"Korea Food Research Institute, Wanju-Gun, Jeollabuk-do, Republic of Korea. Thermo Fisher Scientific Korea, Gangnam-gu, Seoul, Republic of Korea"
Journal Title:		J Sep Sci
Year:		2019
Volume:		20190717
Issue:		18
Page Number:		2942 - 2948
DOI:		10.1002/jssc.201900388
ISSN/ISBN:		1615-9314 (Electronic) 1615-9306 (Linking)
Abstract:		"A novel solid-phase microextraction Arrow was used to separate volatile organic compounds from soy sauce, and the results were verified by using gas chromatography with mass spectrometry. Solid-phase microextraction Arrow was optimized in terms of three extraction conditions: type of fiber used (polydimethylsiloxane, polyacrylate, carbon wide range/polydimethylsiloxane, and divinylbenzene/polydimethylsiloxane), extraction temperature (40, 50, and 60 degrees C), and extraction time (10, 30, and 60 min). The optimal solid-phase microextraction Arrow conditions were as follows: type of fiber = polyacrylate, extraction time = 60 min, and extraction temperature = 50 degrees C. Under the optimized conditions, the solid-phase microextraction Arrow was compared with conventional solid-phase microextraction to determine extraction yields. The solid-phase microextraction Arrow yielded 6-42-fold higher levels than in solid-phase microextraction for all 21 volatile organic compounds detected in soy sauce due to the larger sorption phase volume. The findings of this study can provide practical guidelines for solid-phase microextraction Arrow applications in food matrixes by providing analytical methods for volatile organic compounds"
Keywords:		*Solid Phase Microextraction Soy Foods/*analysis Volatile Organic Compounds/*analysis gas chromatography mass spectrometry solid-phase microextraction Arrow soy sauce volatile extraction;
Notes:		"MedlineLee, Jun-Young Kim, Woo Seok Lee, Yun-Yeol Choi, Yun-Sang Choi, Hyunwook Jang, Hae Won eng E0186800-01/Korea Food Research Institute/ Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries/ High Value-added Food Technology Development Program/ 318029-03/MAFRA/ Germany 2019/07/04 J Sep Sci. 2019 Sep; 42(18):2942-2948. doi: 10.1002/jssc.201900388. Epub 2019 Jul 17"