In view of the importance of a rapid determination of migrants in food, a headspace solid-phase micro-extraction coupled with fast high-resolution capillary gas chromatography (HS-SPME/fast GC) method has been developed for the rapid determination of styrene and ethylbenzene in polystyrene-packaged yoghurt. The method accuracy is satisfactory with recoveries ranging from 97% to 105%. The developed method was applied to the study of the variation in migrant content during the shelf-life of commercial-packaged yoghurts. Compared with conventional SPME/GC, the employment of a SPME/fast GC method led to reduction of both the SPME equilibration and analyte separation time; the method allowed the determination of styrene and ethylbenzene in about 15 min (including sampling, extraction and analysis). At the same time, several volatile organic compounds belonging to the key aroma compounds of the fermented milks were identified. The coefficient of variation in terms of peak area and retention time was included between 3% and 4% for all the components identified. Styrene and ethylbenzene have been quantified using the standard addition method. Calibration curves were linear for both the compounds in the range from 1 to 10 ng g(-1) for ethybenzene and from 2 to 25 ng g(-1) for styrene. Detection limits ranged from 0.5 to 0.6 ng g(-1) and quantification limits from 1.0 to 2.2 ng g(-1).
Solid phase microextraction coupled to fast gas chromatography for the determination of migrants from polystyrene packaging materials into yoghurt
Tripodi G.;
2010-01-01
Abstract
In view of the importance of a rapid determination of migrants in food, a headspace solid-phase micro-extraction coupled with fast high-resolution capillary gas chromatography (HS-SPME/fast GC) method has been developed for the rapid determination of styrene and ethylbenzene in polystyrene-packaged yoghurt. The method accuracy is satisfactory with recoveries ranging from 97% to 105%. The developed method was applied to the study of the variation in migrant content during the shelf-life of commercial-packaged yoghurts. Compared with conventional SPME/GC, the employment of a SPME/fast GC method led to reduction of both the SPME equilibration and analyte separation time; the method allowed the determination of styrene and ethylbenzene in about 15 min (including sampling, extraction and analysis). At the same time, several volatile organic compounds belonging to the key aroma compounds of the fermented milks were identified. The coefficient of variation in terms of peak area and retention time was included between 3% and 4% for all the components identified. Styrene and ethylbenzene have been quantified using the standard addition method. Calibration curves were linear for both the compounds in the range from 1 to 10 ng g(-1) for ethybenzene and from 2 to 25 ng g(-1) for styrene. Detection limits ranged from 0.5 to 0.6 ng g(-1) and quantification limits from 1.0 to 2.2 ng g(-1).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
