Brasil
| Artigo de Periódico
Determination of simple bromophenols in marine fishes by reverse-phase high performance liquid chromatography (RP-HPLC)
Fecha
2005Registro en:
0039-9140
v. 68.
Autor
Silva, Vilma Mota da
Veloso, Márcia Cristina da Cunha
Oliveira, Aline S. de
Santos, Gislaine Vieira dos
Pereira, Pedro Afonso de Paula
Andrade, Jailson Bittencourt de
Silva, Vilma Mota da
Veloso, Márcia Cristina da Cunha
Oliveira, Aline S. de
Santos, Gislaine Vieira dos
Pereira, Pedro Afonso de Paula
Andrade, Jailson Bittencourt de
Institución
Resumen
Brominated phenols 2- and 4-bromophenol (2-BP and 4-BP); 2,4- and 2,6-dibromophenol (2,4-DBP and 2,6-DBP) and 2,4,6-tribromophenol (2,4,6-TBP) have been identified as key flavor compounds found in seafoods. Depending on their concentrations, they were responsible for marine or ocean flavor (shrimp/crab/fish/sea salt-like) or for phenolic/iodine/iodoform-like off-flavor. In this work a new analytical methodology was developed to determine, simultaneously, such bromophenols in fish meats, based on reversed-phased high-performance liquid chromatographic
separation (RP-HPLC). The separation of bromophenols was made onto a Lichrospher 100 RP-18 column using water:acetonitrile gradient at a flow rate of 1.0mLmin−1, using absorbance detection at 286 nm, were the 2-BP, 4-BP, 2,4- and 2,6-DBP show significant absorbtivity values and at 297 nm for 2,4,6-TBP. They were separated in 20 min with a good chromatographic resolution (Rs) for the isomeric compounds: 2- and 4-BP, Rs = 1.23; 2,4- and 2,6-DBP, Rs = 1.63. The calibration curves were linear in the bromophenols concentration range of
200.0–1000 ngmL−1. Under optimized conditions, the detection limit of the HPLC method was 127 ngmL−1 for 2-BP; 179 ngmL−1 for 4-BP; 89.0 ngmL−1 for 2,4-DBP; 269 ngmL−1 for 2,6-DBP and 232 ngmL−1 for 2,4,6-TBP. This method has been applied in determination of bromophenols, isolated by combined steam distillation-solvent extraction with 2mL of pentane/diethyl ether (6:4), from Brazilian fishes samples,
collected on the Atlantic coast of Bahia (13◦01_S and 38◦31_W), Brazil. The concentration range determined were 0.20 ng g−1 (2-BP) to 299 ng g−1 (2,4,6-TBP). The method proposed here is rapid and suitable for simultaneous quantification of simple bromophenols in fish meat. As long as we know, it is the first analytical methodology, using RP-HPLC/UV, which was developed to determine simple bromophenols in fish meat.