5 Food & Beverage Analysis Summary/Conclusion
Vacuum-assisted headspace solid phase microextraction (Vac-HS-SPME) offers clear advantages for the analysis of semi-volatiles, in particular for applications such as food analysis where lower extraction temperatures and shorter extraction times can be benefi cial in providing a more authentic sample profi le.
Publications have previously demonstrated the benefi ts of vacuum - assisted headspace SPME for determination of volatiles in food [4,6,7,9,10]. This article describes the automation of the process using existing GERSTEL hardware and software, enabling a fully online solution for this approach. Initial experiments on a test mix have shown signifi cant improvements in response for some semi-volatile analytes, such as lactones.
Figure 3: Chromatograms for AP-HS-SPME (bottom) and Vac-HS-SPME (top) for the investigated test mixture. The peak area increase factor for each of the targeted analytes as labelled in Table 1, are shown in red.
As predicted, the Vac-HS-SPME showed a considerable increase in peak area for the semi volatiles such as the whiskey lactone (x49) and the ethyl decanoate (x66). Particularly interesting was the trend observed for the Delta Deca lactone (9) which could not be detected at atmospheric pressure but was above LODs under vacuum conditions. It is worth highlighting that the SPME step was performed at low temperature (10°C) and for a short amount of time (10 min), which are atypical compared to standard HS-SPME approaches. This experiment was repeated with a 60-minute extraction time and this did give improved performance of AP-HS-SPME for some analytes, but for compounds such as the lactones, even with a 60 minute extraction at 10°C, they were only just detectable.
References
1. E. Psillakis et al., Anal. Chim. Acta 2012, 742: 30-36 2. E. Psillakis et al. J Chromatogr A. 2012, 1244: 55–60. 3. E. Psillakis et al, Analytica Chimica Acta 2017,986: 12-24 4. E. Psillakis et al, J. Chrom A 2019, 1602:142-149 5.
E.Psillakis , Analytical and Bioanalytical Chemistry 2020, 412: 5989-5997 6. S. Mascrez et al, Anal Chim Acta 2020, 1103: 106-114 7. N. Delbecque et al Anal Chim Acta 2022, 1192 8.
C.Liscio and K.Ridgway Element Lab Solutions Application note AS -304 9. Rodriquez et al, Anal Chim Acta 2017, 962:41-51 10. Glykioti et al, Analytical Methods 2016 (45)
Microwave enhanced ashing of food samples – application report
The ashing test on food samples is commonly used for evaluation of mineral content because this content plays an important role from a physicochemical and nutritional point of view. Ash content analysis is also an accepted index of refinement of foods, such as wheat flour or sugar production since the ash test is a reliable indicator of efficiency of which the separation of bran and germ from the rest of the wheat kernel. Mineral constituents include potassium, sodium, calcium, and magnesium that are often present in larger amounts as well as smaller quantities of aluminium, iron, copper, manganese, arsenic, zinc, arsenic, iodine, and fluorine.
Traditional ashing methods for food samples have used electrical muffle furnaces that have disadvantages such as long ashing times, extended cooling, and high power consumption. An alternative and rapid ashing method for determination of mineral content in food samples using an enhanced microwave system is available from Analytix. The Milestone PYRO system incorporates all the benefits of using microwaves and working with specially developed fast heating/cooling crucibles makes the ashing application fast, easy, and efficient, coupled with complete safety with all fumes produced during the process diverted away from the user.
An application report highlighting the advantages of a microwave enhanced ashing system is available that demonstrates the recoveries of a certified food standard material being in compliance with the certificate value plus the reproducibility of the method due to temperature homogeneity across the muffle. In addition, the speed advantages are also highlighted due to the accelerated ashing from a constant airflow across all samples, a one-step method, and the cooling of the crucibles post processing from 1000°C to room temperature in under 30 seconds using the Milestone ultrafast crucibles.
Contact Analytix for a copy of the application report. More information online:
ilmt.co/PL/BXOm
62264pr@reply-direct.com
Cutting-edge portable food authenticity testing service
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Terry McGrath, Bia Analytical Founder and CSO, emphasises the extensive research and development efforts behind the portable service, highlighting the fusion of advanced data science, rigorous validation, and world-leading technology. The service is a game-changer in the food industry, offering unlimited testing capabilities across the supply chain, giving authenticity confidence from end to end.
Simon Cole, Bia Analytical CEO, underscores the service’s significance in addressing consumer concerns about food quality and integrity, emphasising its role in driving innovation and integrity within the authenticity market. The portable testing service enables quality-minded organisations to conduct instant, targeted testing at sampling points, reducing costs and bolstering confidence in food integrity throughout the supply chain.
Bia Analytical remains committed to its mission of integrating world-leading science and technology to combat fraud within the food industry, with ongoing development of authenticity testing methods across various food products. The launch of this innovative service marks a significant step towards enhancing food quality, integrity, and sustainability, reinforcing Bia Analytical’s dedication to driving integrity and innovation within the industry.
More information online:
ilmt.co/PL/Qm2X 62310pr@reply-direct.com
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