Nonato E A, Carazza F, Silva F C, Carvalho C R, de L Cardeal Z
Chemistry Department, ICEx, Federal University of Minas Gerais, Avenida Antonio Carlos 6627, 31270-901 Belo Horizonte, MG, Brazil.
J Agric Food Chem. 2001 Aug;49(8):3533-9. doi: 10.1021/jf000896r.
A headspace solid-phase microextraction (SPME) method was developed for the determination of secondary compounds from Brazilian sugar cane spirits, or cachaça, by GC-FID. An SPME holder with an 85 microm polyacrylate coating was utilized. The novel method is compared with an optimized method: liquid-liquid extraction (LLE). Both methods showed good linearity, but the repeatability for analyses done with the SPME technique (%RSD = 1.8-3.9) was better than for those done with LLE (%RSD = 10.3-11.7). The concentrations of the analytes obtained in the analysis of 12 cachaça samples with the SPME technique were higher than those obtained with LLE. In the SPME method the extraction wastes are smaller. Cachaça samples were qualitatively analyzed for GC-MS.
开发了一种顶空固相微萃取（SPME）方法，用于通过气相色谱-火焰离子化检测器（GC-FID）测定巴西甘蔗酒（即卡莎萨酒）中的次生化合物。使用了带有85微米聚丙烯酸酯涂层的SPME萃取头。将该新方法与一种优化方法：液液萃取（LLE）进行了比较。两种方法均显示出良好的线性，但SPME技术分析的重复性（%RSD = 1.8 - 3.9）优于LLE（%RSD = 10.3 - 11.7）。用SPME技术分析12个卡莎萨酒样品时获得的分析物浓度高于用LLE获得的浓度。在SPME方法中，萃取废物较少。对卡莎萨酒样品进行了GC-MS定性分析。
