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Comparison of Solid Phase Microextraction and Headspace Sorptive Extraction Methods for Analysis of Sulphur Volatile Substances in Garlic
Authors: Adam Martin | Adámková Karolína | Eisner Aleš | Bajer Tomáš | Ventura Karel
Year: 2016
Type of publication: ostatní - článek ve sborníku
Name of source: ExTech 2016 - ISSS 2016 : book of abstracts
Publisher name: Nicolaus Copernicus University
Place: Toruń
Page from-to: 105
Titles:
Language Name Abstract Keywords
eng Comparison of Solid Phase Microextraction and Headspace Sorptive Extraction Methods for Analysis of Sulphur Volatile Substances in Garlic In this study, a method based on headspace sorptive extraction followed by gas chromato¬graphic separation has been optimised for isolation and analysis of sulphur volatile com¬pounds (SVCs) from various kind of garlic. By the Plackett-Burman design the significant experimental parameters affecting the extraction process were evaluated. The conditions of the highest amount of eluted peaks and total peaks area have been treated. Factors such as sample mount (i.e. sample to headspace ratio), extraction temperature and time, effects of ionic strength and pH adjustment together with suitable desorption conditions were evalu¬ated whereas polydimethylsiloxane stir-bar coating was selected. Subsequently, the most significant parameters were optimised according to the Central Composite design. Opti¬mised method was applied to the analysis of real garlic samples of various origins in order to identify the differences among these samples. The same samples were also analysed by previously optimised method based on solid phase microextraction method using divinylbenzene/Carboxen/polydimethylsiloxane fibre. Obtained results confirmed that stir-bar based method is more sensitive also for SVCs most probably due to higher sorption capacity of sorption layer caused by higher volume of this phase. By the proposed headspace sorptive extraction method more than 25 SVCs were identified compared with 21 SVCs identified by the SPME method. HSSE; GC-MS; Garlic

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