Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino -ICVV- (UR-CSIC-GR), 50009 Zaragoza, Spain.
Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain.
Food Chem. 2019 May 30;281:49-56. doi: 10.1016/j.foodchem.2018.12.082. Epub 2018 Dec 23.
This work presents a headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the analysis of solid food samples in extended experiments. The final procedure was used to quantify 30 volatile compounds in fresh beef. The strategy adds robustness to the classic SPME methods for solid samples, by including a control solution that solves several challenges. The control solution contained one representative compound for each studied family of beef, and two internal standards. Response factors were calculated for each family, and were subsequently applied to every compound belonging to the same family. This strategy allowed control of the quantification procedure even when the fibre, column or control solution changed. Repeatability and reproducibility had relative standard deviation values below 17%, except for phenylacetaldehyde, (E)-2-nonenal and (E,Z)-2,4-decadienal. Although the method described here was applied to animal products, it has also been successfully used to distinguish between samples from different lipid oxidation stabilities.
本工作提出了一种顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）方法，用于扩展实验中的固体食品样品分析。最终的程序用于定量新鲜牛肉中的 30 种挥发性化合物。该策略通过包含一个控制溶液为经典的固相微萃取方法增加了稳健性，该控制溶液解决了几个挑战。控制溶液包含研究的牛肉家族的每种化合物的一个代表性化合物，以及两个内标。为每个家族计算了响应因子，然后将其应用于属于同一家族的每个化合物。即使纤维、柱或控制溶液发生变化，该策略也允许控制定量程序。除了苯乙醛、（E）-2-壬烯醛和（E，Z）-2,4-癸二烯醛外，重复性和再现性的相对标准偏差值低于 17%。尽管这里描述的方法应用于动物产品，但它也已成功用于区分不同脂质氧化稳定性的样品。
