Microwave-Assisted Extraction Coupled with Mass Spectrometry for Determining Five Volatile Compounds from Soy Sauces

Kai Xu; Xun Gao; Miaomiao Chi; Kexin Chen; Yue Zhang; Weihao Kong; Ziying Li; Shengnan Huang; Kunming Qin

doi:10.1155/2021/6625929

Microwave-Assisted Extraction Coupled with Mass Spectrometry for Determining Five Volatile Compounds from Soy Sauces

J Anal Methods Chem. 2021 Apr 5:2021:6625929. doi: 10.1155/2021/6625929. eCollection 2021.

Authors

Kai Xu^{1

2

3}, Xun Gao^{1

3}, Miaomiao Chi¹, Kexin Chen¹, Yue Zhang¹, Weihao Kong¹, Ziying Li¹, Shengnan Huang¹, Kunming Qin^{1

3}

Affiliations

¹ Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Jiangsu Ocean University, 59Cangwu Road, Lianyungang 222005, China.
² Jiangsu Institute of Marine Resources Development, 59 Cangwu Road, Lianyungang 222005, China.
³ Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.

Abstract

As a popular fermented condiment in oriental countries, soy sauce plays a more and more important role in modern food culture due to its unique smell and delicious taste. With the help of microwave extraction and gas chromatography-tandem mass spectrometry, the sample preparation method is aimed to determine the content of cyclohexane, benzene, toluene, chlorobenzene, and styrene in soy sauce. The method was validated by examining the linearity, accuracy, specificity, precision, the limit of detection, and quantitation. Meanwhile, three key factors have an impact on the efficiency and accuracy of the method including extracting solvent, temperature, and time which were optimized. The result shows that the recoveries of spiked analytes ranged from 80.86% to 105.71%, the relative standard deviation of intraday and interday precision was no more than 12.1% and 12.5%, and the limit of detection and quantitation were 0.25-1.00 ng/mL and 0.50-2.00 ng/mL, respectively. The results also indicated that the proposed method was a simple, reliable, and sensitive approach for the determination trace amount of five harmful volatile organic compounds from soy sauce.