One-step microwave-assisted headspace solid-phase microextraction for the rapid determination of synthetic polycyclic musks in oyster by gas chromatography-mass spectrometry

Please use this identifier to cite or link to this item: https://ir.lib.ncu.edu.tw/handle/987654321/100294

Title:	One-step microwave-assisted headspace solid-phase microextraction for the rapid determination of synthetic polycyclic musks in oyster by gas chromatography-mass spectrometry
Authors:	丁望賢;Wu, Shin-Fang;Liu, Li-Lian;Ding, Wang-Hsien
Contributors:	理學院化學學系
Keywords:	Animals;Biological and medical sciences;Fatty Acids, Monounsaturated - isolation & purification;Fish and seafood industries;Food industries;Fundamental and applied biological sciences. Psychology;Gas Chromatography-Mass Spectrometry - methods;GC–MS;headspace analysis;irradiation;microextraction;Microwave-assisted headspace solid-phase microextraction;Ostreidae - chemistry;Oyster analysis;oysters;quantitative analysis;slurries;sodium chloride;Solid Phase Microextraction - methods;spectroscopy;Synthetic polycyclic musks
Date:	2012-07-15
Issue Date:	2026-04-21 13:56:34 (UTC+8)
Publisher:	Elsevier Ltd.;Kidlington: Elsevier Ltd
Abstract:	摘要： ► A solvent-free microwave-assisted-HS-SPME was able to extract musks from oysters within 5min. ► The effects of the MA-HS-SPME extraction parameters on the analyte extraction were optimised. ► MA-HS-SPME method was sensitive with the limit of quantification below 0.1ng/g in 5-g oysters. ► MA-HS-SPME is a good alternative extraction method to extract organics in food samples. ► MA-HS-SPME is a simple, effective, low matrix effect and eco-friendly extract method. A rapid, simple and solvent-free procedure was developed for the determination of synthetic polycyclic musks in oyster samples by using one-step microwave-assisted headspace solid-phase microextraction (MA-HS-SPME) and gas chromatography–mass spectrometry (GC–MS). Two commonly used synthetic polycyclic musks, galaxolide (HHCB) and tonalide (AHTN), were selected in the method development and validation. The parameters (microwave irradiation power, extraction time, amount of water added, pH value and addition of NaCl) affecting the extraction efficiency of analytes from oyster slurry were systematically investigated and optimised. The best extraction conditions were achieved when the oyster tissue mixed with 10-mL deionised water (containing 3g of NaCl in a 40-mL sample-vial) was microwave irradiated at 80W for 5min. The limit of quantification (LOQ) was 0.1ng/g in 5-g of wet tissue. The good precision and accuracy of one-step MA-HS-SPME coupled with GC–MS for the determination of trace level of AHTN in oyster samples was also demonstrated. 其他題名： Food Chem 出版者： Kidlington: Elsevier Ltd 出版日期： 2012-07-15 出處： Food chemistry, 2012-07, Vol.133 (2), p.513-517 版權： 2012 Elsevier Ltd 版權： 2015 INIST-CNRS 版權： Copyright © 2012 Elsevier Ltd. All rights reserved. 識別號： ISSN: 0308-8146 識別號： ISSN: 1873-7072 識別號： EISSN: 1873-7072 識別號： DOI: 10.1016/j.foodchem.2012.01.017 識別號： PMID: 25683427 識別號： CODEN: FOCHDJ
Appears in Collections:	[Department of Chemistry] journal & Dissertation

Files in This Item:

File	Description	Size	Format
index.html		0Kb	HTML	11	View/Open

社群 sharing

Loading...