Determination of Diacetyl in Butter and Air Samples by SPME Coupled with GC–MS
- 388 Downloads
A solid phase microextraction-gas chromatography-mass spectrometry method was developed to determine diacetyl in butter samples. The extraction was performed for 5 min at 37 °C using a polydimethylsiloxane/divinyl benzene fiber. The method had a linear range of 0.024–11.2 ppm with limit of detection of 0.0078 ppm. Air sampling of diacetyl using solid phase microextraction was also developed to estimate diacetyl concentration in air. The extraction was performed by exposure of a polydimethylsiloxane fiber to air for 2 min. This method had linear range of 0.2–22 ppm (v/v) with limit of detection of 0.05 ppm.
KeywordsGas chromatography–mass spectrometry Solid phase microextraction Diacetyl Isotope dilution
The authors would like to thank Jamie Brown for providing diacetyl standards and popcorn samples.
- 3.Kolb B, Ettre LS (2006) Static headspace-gas chromatography theory and practice, 2nd edn. Wiley, HobokenGoogle Scholar
- 6.Matsuura H, Fujiyama K, Minagawa N, Sawa J (1990) Bunseki Kagaku 39:405–409Google Scholar
- 9.Pawliszyn J (1997) Solid phase microextraction—theory and practice. Wiley, New YorkGoogle Scholar
- 10.Berlardi RG, Pawliszyn J (1989) Water Pollut Res J Can 24:179–191Google Scholar
- 12.Pawliszyn J (1999) (ed) Applications of solid phase microextraction. RSC, CambridgeGoogle Scholar
- 13.Scheppers-Wercinski SA (1999) (ed) Solid phase microextraction: a practical guide. Dekker, New YorkGoogle Scholar
- 14.Pawliszyn J (2002) (ed) Sampling and sample preparation for field and laboratory. Elsevier, Amsterdam, The NetherlandsGoogle Scholar
- 20.Belitz HD, Grosch W, Schieberle P, (2009) (eds) Food chemistry, 4th edn. Springer, Heidelberg, Germany, pp 524Google Scholar
- 24.Milo C, Blank I (1998) Quantification of impact ordorants in food by isotope dilution assay: strength and limitations. In: Mussinan CJ, Morello MJ (eds) Flavor analysis: developments in isolation and characterization, ACS Symposium Series, American Chemical Society, Washington, 705:250–259Google Scholar
- 25.Arctander S (1994) (ed) Perfume and flavor chemicals (Aroma Chemicals) vol 1. Allured Publishing, Carol StreamGoogle Scholar