Deli Ioanna, Tzimas Petros S, Beteinakis Stavros, Halabalaki Maria
Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; PharmaGnose S.A., 57th km Athens-Lamia National Road, 32011 Oinofyta, Greece.
J Chromatogr A. 2025 Aug 30;1757:466112. doi: 10.1016/j.chroma.2025.466112. Epub 2025 Jun 3.
Food quality, interrogated by analytical methods, is a prerequisite of modern societies' well-being. However, analysis is greatly compromised at the sampling and sample preparation stages, which are typically resource-intensive and tedious. Dried spot microsampling on paper cards, used almost exclusively for dried blood spots (DBS) in biomedical settings, offers noteworthy advantages to conventional techniques, almost eliminating sample preparation amid easy on-site sampling. Moreover, it involves minute sample size and transportation by regular post, relieved from bulk sample requirements and questionable transfer and storage conditions. Dried spot techniques could thus provide an attractive solution to existing challenges for holistic food quality assessment, yet they remain unwarrantedly unexplored in this field. The present work introduces dried spot sampling of food commodities, or Food-DS, as an alternative format in food characterization, utilizing untargeted LC-HRMS as a powerful metabolite profiling tool. Using red wine as a proof-of-concept, an optimized workflow was developed for volumetric sampling on standard DBS cards followed by automated extraction and was successfully compared to conventional techniques. Various aspects were optimized for enhanced sensitivity and metabolite coverage, including spot extraction parameters and, notably, extraction solvent type, assisted by the dereplication results. The possibility of remote sampling by non-trained users, in conjunction with automated card processing, highlights the potential of the proposed workflow to promote accessible and cost-effective food analysis. This study is envisioned to serve as a basis for the integration of dried spot techniques in food characterization towards more convenient and resource-efficient quality assessment, minimizing logistical constraints.
通过分析方法来检测的食品质量是现代社会福祉的一个先决条件。然而，在采样和样品制备阶段，分析工作受到极大影响，这些阶段通常资源密集且繁琐。纸卡上的干斑微量采样几乎仅用于生物医学环境中的干血斑（DBS），它相对于传统技术具有显著优势，几乎消除了样品制备过程，同时便于现场采样。此外，它所需样品量微小，可通过普通邮政运输，无需大量样品，也不存在有问题的转移和储存条件。因此，干斑技术可为全面的食品质量评估中现有挑战提供一个有吸引力的解决方案，但在该领域仍未得到应有的探索。本工作引入食品商品的干斑采样，即食品-DS，作为食品表征的一种替代形式，利用非靶向液相色谱-高分辨质谱作为强大的代谢物谱分析工具。以红酒作为概念验证，开发了一种优化的工作流程，用于在标准DBS卡上进行体积采样，随后进行自动提取，并成功与传统技术进行了比较。针对提高灵敏度和代谢物覆盖范围对各个方面进行了优化，包括斑点提取参数，特别是提取溶剂类型，并借助去重复结果。非专业用户进行远程采样的可能性，结合卡片自动处理，凸显了所提出工作流程在促进便捷且经济高效的食品分析方面的潜力。本研究预期可为将干斑技术整合到食品表征中以实现更便捷和资源高效的质量评估奠定基础，最大限度地减少后勤限制。
