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Determination of 9 kinds of short-chain fatty acids in salt by headspace solid phase microextraction arrow-gas chromatography-mass spectrometry
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Jing-Jing XU1, Xiao-Xiao WU1, *, Di-Yao JIANG1, Chi ZHANG1, Lan-Ling CHU2, Han-Xu JI1
Journal of Food Safety & Quality | 2025, 16(7) : 248 - 254
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Journal of Food Safety & Quality | 2025, 16(7): 248-254
Food Analysis and Detection
Determination of 9 kinds of short-chain fatty acids in salt by headspace solid phase microextraction arrow-gas chromatography-mass spectrometry
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Jing-Jing XU1, Xiao-Xiao WU1, *, Di-Yao JIANG1, Chi ZHANG1, Lan-Ling CHU2, Han-Xu JI1
Affiliations
  • 1. Key Laboratory of Biotoxin Analysis & Assessment, State Administration for Market Regulation, Nanjing Institute of Product Quality Inspection (Nanjing Institute of Quality Development and Advanced Technology Application), Nanjing 210019, China
  • 2. College of Light Industry and Food, Nanjing Forestry University, Nanjing 210037, China
Published: 2025-04-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241025009
Outline
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Objective To establish a qualitative and quantitative analytical method for determination of short-chain fatty acids in table salt using headspace solid phase microextraction arrow-gas chromatography-mass spectrometry. Methods A phosphoric acid solution was added to the salt samples, and the headspace solid phase microextraction arrow technique was employed to extract and enrich the short-chain fatty acids. The effects of extraction fiber, extraction temperature, extraction time, and incubation time on the extraction efficiency were investigated. The target compounds were detected by gas chromatography-mass spectrometry and quantified using the external standard method. Results The 100 μm Polyacrylate extraction fiber demonstrated good selectivity for short-chain fatty acids. Under optimal conditions (extraction temperature of 40 °C, extraction time of 30 min, desorption time of 5 min and incubation time of 20 min), the method showed excellent linearity for 9 kinds of short-chain fatty acids, with correlation coefficients greater than 0.995. The limits of detection ranged from 0.25 to 25.00 μg/kg, the recovery rates were between 92.2% and 100.1%, and the relative standard deviations ranged from 1.4% to 9.4%. Conclusion The established method for analyzing short-chain fatty acids in table salt is characterized by simple sample preparation, high sensitivity, good recovery rates and stability, making it suitable for the detection of short-chain fatty acids in table salt.

salt  /  short-chain fatty acids  /  headspace solid phase microextraction  /  gas chromatography-mass spectrometry
Jing-Jing XU, Xiao-Xiao WU, Di-Yao JIANG, Chi ZHANG, Lan-Ling CHU, Han-Xu JI. Determination of 9 kinds of short-chain fatty acids in salt by headspace solid phase microextraction arrow-gas chromatography-mass spectrometry[J]. Journal of Food Safety & Quality, 2025 , 16 (7) : 248 -254 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241025009
Year 2025 volume 16 Issue 7
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241025009
  • Receive Date:2024-10-25
  • Online Date:2025-07-19
  • Published:2025-04-15
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  • Received:2024-10-25
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    1. Key Laboratory of Biotoxin Analysis & Assessment, State Administration for Market Regulation, Nanjing Institute of Product Quality Inspection (Nanjing Institute of Quality Development and Advanced Technology Application), Nanjing 210019, China
    2. College of Light Industry and Food, Nanjing Forestry University, Nanjing 210037, China
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表12种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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