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Development and validation of a gas chromatographic method by solid-phase microextraction for the determination of surface flavouring content in encapsulated flavouring.

Authors
Type
Published Article
Journal
Food Chemistry
0308-8146
Publisher
Elsevier
Publication Date
Volume
177
Pages
134–138
Identifiers
DOI: 10.1016/j.foodchem.2015.01.016
PMID: 25660868
Source
Medline
Keywords
License
Unknown

Abstract

A solid-phase microextraction procedure followed by analysis by gas chromatography is proposed to determine surface flavouring content in encapsulated flavouring. The method showed a good selectivity, as well as good intraday and interday precision, CVs<4% in both cases. The calibration curves were linear at the tested ranges (R=0.998). The limits of detection and quantification were 0.52 g kg(-1) and 1.57 g kg(-1), respectively. Good recoveries were obtained (90.8-104.5%). In the ruggedness test, sample amount, pre-extraction time, desorption time and desorption temperature were the factors that stood out as the causing of the greater effects on the analytical results. These results present a SPME methodology, which may be applied as a quality control tool for industrial laboratories.

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