Detection Of Extraction Artifacts In The Analysis Of Honey Volatiles Using Comprehensive Two-dimensional Gas Chromatography.

dc.creatorRivellino, Sandra Regina
dc.creatorHantao, Leandro Wang
dc.creatorRisticevic, Sanja
dc.creatorCarasek, Eduardo
dc.creatorPawliszyn, Janusz
dc.creatorAugusto, Fabio
dc.date2013-Dec
dc.date2015-11-27T13:31:58Z
dc.date2015-11-27T13:31:58Z
dc.date.accessioned2018-03-29T01:18:11Z
dc.date.available2018-03-29T01:18:11Z
dc.identifierFood Chemistry. v. 141, n. 3, p. 1828-33, 2013-Dec.
dc.identifier0308-8146
dc.identifier10.1016/j.foodchem.2013.05.003
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/23870897
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/200737
dc.identifier23870897
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1300970
dc.descriptionExtraction using headspace solid phase microextraction (HS-SPME) coupled to comprehensive two-dimensional gas chromatography with flame ionisation detection (GC×GC-FID) was employed to evaluate the effect of SPME fractionation conditions (heating time and temperature) on the generation of artifacts. The occurrence of artifacts was more pronounced at higher fractionation temperatures and times which caused significant changes in the chromatographic profiles. The identification of the volatile fraction of the honey blend was performed through a two-dimensional gas chromatograph coupled to a mass spectrometer with time of flight analyser (GC×GC-ToFMS) by comparing the first dimension linear temperature programmed retention index ((1)D-LTPRI) with the peak's identities provided by the mass spectral similarity search. Several artifacts were found and identified - such as hydroxymethylfurfural, methyl-furone and furfural - and some of them were not previously detected as such in honey samples. These compounds were either the result of hydrolysis or thermal decomposition of components already present in the honey samples. This occurrence was attributed to the increased detectability provided by GC×GC compared to conventional GC. The possible emergence of previously unknown extraction artifacts as a general tendency related use of GC×GC instead of conventional GC is discussed as a result of these observations.
dc.description141
dc.description1828-33
dc.languageeng
dc.relationFood Chemistry
dc.relationFood Chem
dc.rightsfechado
dc.rightsCopyright © 2013 Elsevier Ltd. All rights reserved.
dc.sourcePubMed
dc.subjectBrazil
dc.subjectChromatography, Gas
dc.subjectFood Contamination
dc.subjectHoney
dc.subjectQuality Control
dc.subjectSolid Phase Microextraction
dc.subjectVolatile Organic Compounds
dc.subjectComprehensive Two-dimensional Gas Chromatography
dc.subjectExtraction Artifacts
dc.subjectHoney
dc.subjectSample Preparation
dc.subjectSolid Phase Microextraction
dc.titleDetection Of Extraction Artifacts In The Analysis Of Honey Volatiles Using Comprehensive Two-dimensional Gas Chromatography.
dc.typeArtículos de revistas


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