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首页> 外文期刊>Journal of chromatography, A: Including electrophoresis and other separation methods >Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control
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Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control

机译：顶空-固相微萃取与气相色谱-燃烧-同位素比质谱仪和对映选择性气相色谱联用，用于草莓风味食品的质量控制

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Authenticity assessment of flavoured strawberry foods was performed using headspace-solid phase microextraction (HS-SPME) coupled to gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). An authenticity range was achieved, investigating on the carbon isotope ratio of numerous selected aroma active volatile components (methyl butanoate, ethyl butanoate, hex-(2E)-enal, methyl hexanoate, buthyl butanoate, ethyl hexanoate, hexyl acetate, linalool, hexyl butanoate, octyl isovalerate, γ-decalactone and octyl hexanoate) of organic Italian fresh strawberries. To the author's knowledge, this is the first time that all these components were investigated simultaneously by GC-C-IRMS on the same sample. The results were compared, when applicable, with those obtained by analyzing the HS-SPME extracts of commercial flavoured food matrices. In addition, one Kenyan pineapple and one fresh Italian peach were analyzed to determine the δ~(13)CVPDB of the volatile components common to strawberry. The δ~(13)CVPDB values are allowed to differentiate between different biogenetic pathways (C_3 and CAM plants) and more interestingly between plants of the same CO_2 fixation group (C_3 plants). Additional analyses were performed on all the samples by means of Enantioselective Gas Chromatography (Es-GC), measuring the enantiomeric distribution of linalool and γ-decalactone. It was found that GC-C-IRMS and Es-GC measurements were in agreement to detect the presence of non-natural strawberry aromas in the food matrices studied.
机译：使用顶空-固相微萃取（HS-SPME）结合气相色谱-燃烧-同位素比质谱（GC-C-IRMS）进行调味草莓食品的真实性评估。通过研究许多选定的芳香活性挥发性成分（丁酸甲酯，丁酸乙酯，己酸-（2E）-烯醛，己酸甲酯，丁酸丁酯，己酸乙酯，乙酸己酯，芳樟醇，丁酸己酯）的碳同位素比，达到了真实性范围，有机意大利新鲜草莓，异戊酸辛酯，γ-癸内酯和己酸辛酯）。据作者所知，这是所有这些成分首次通过GC-C-IRMS在同一样品上同时进行研究。如果适用，将结果与通过分析商业风味食品基质的HS-SPME提取物获得的结果进行比较。此外，分析了一个肯尼亚菠萝和一个新鲜的意大利桃子，以确定草莓常见的挥发性成分的δ〜（13）CVPDB。允许δ〜（13）CVPDB值区分不同的生物遗传途径（C_3和CAM植物），更有趣的是，区分相同CO_2固定组的植物（C_3植物）。通过对映选择性气相色谱（Es-GC）对所有样品进行了额外的分析，测量了芳樟醇和γ-癸内酯的对映体分布。结果发现，GC-C-IRMS和Es-GC的测量值可以检测所研究食品基质中非天然草莓香气的存在。

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