Automated sequential SPME addressing the displacement effect in food samples

Martyna N Wieczorek; Wei Zhou; Henryk H Jeleń; Janusz Pawliszyn

doi:10.1016/j.foodchem.2023.138093

Automated sequential SPME addressing the displacement effect in food samples

Food Chem. 2024 May 1:439:138093. doi: 10.1016/j.foodchem.2023.138093. Epub 2023 Nov 27.

Authors

Martyna N Wieczorek¹, Wei Zhou², Henryk H Jeleń¹, Janusz Pawliszyn³

Affiliations

¹ Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland.
² Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada.
³ Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada. Electronic address: janusz@uwaterloo.ca.

PMID: 38043285
DOI: 10.1016/j.foodchem.2023.138093

Abstract

The displacement effect can be an issue for the quantitation of analytes with low affinity towards the extraction phase in solid-phase microextraction (SPME) for food samples that have low level of binding matrix or high level of hydrophobic compounds. In this communication, automated sequential SPME-GC-MS strategy was developed for addressing the displacement issue. The SPME thin film with PDMS coating was firstly used for the extraction of hydrophobic components in the sample which cause displacement and then SPME fiber with DVB/CAR/PDMS coating was applied in the second step for the extraction of the remain compounds. This new strategy was investigated by using 10 key food odorants as target analytes and tested in commercial beer samples. The results suggested that sequential SPME can decrease the displacement effect and improve the extraction efficiency for polar analytes.

Keywords: Displacement effect; GC–MS; Sequential SPME; Solid-phase microextraction.

MeSH terms

Gas Chromatography-Mass Spectrometry
Odorants*
Solid Phase Microextraction* / methods