Abstract
In this study, a green, simple, and sensitive method was developed for the analysis of aliphatic aldehydes from fried meat by using a modified gas purge–microsyringe extraction (GP–MSE) system in combination with high-performance liquid chromatography (HPLC) with fluorescence detection. The modified GP–MSE system possessed two gas channels and showed better recoveries for compounds with diverse density in comparison with one gas channel GP–MSE system. Target compounds in fried meat were effectively extracted without the traditional solvent extraction and lipid removing process, while the HPLC sensitivity of aldehydes was enhanced by introducing 2-(12-benzo[b]acridin-5(12H)-yl)-acetohydrazide (BAAH) with excellent fluorescence property into the molecules. Parameters influencing the extraction efficiency and HPLC sensitivity were optimized. The limits of detection (LODs) ranged from 0.30 to 0.45 μg/kg, and the limits of quantification (LOQs) ranged from 1.0 to 1.5 μg/kg. The recoveries of the target compounds were in the range of 86.9 to 95.6%. The proposed method was successfully applied to the analysis of aldehydes in fried meat samples. Formaldehyde, acetaldehyde, pentanal, hexanal, heptanal, octanal, nonaldehyde, and decanal were all found in fried meat samples with concentrations ranging from 0.05 to 17.8 mg/kg.
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Acknowledgements
The work was supported by the Natural Science Foundation of Shandong Province (ZR2014BQ009, ZR2015CM040), the National Undergraduate Training Program for Innovation and Entrepreneurship of China (No. 201710446036), and the National Science Foundation of China (No. 21275089).
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Yanxin Li declares that she has no conflict of interest. Shijuan Zhang declares that she has no conflict of interest. Fengli Lu declares that she has no conflict of interest. Qian Liu declares that he has no conflict of interest. Jinmao You declares that he has no conflict of interest.
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Li, Y., Zhang, S., Lu, F. et al. Gas Purge–Microsyringe Extraction Coupled with Liquid Chromatography and Fluorescence Detection for the Determination of Aldehydes from Fried Meat. Food Anal. Methods 11, 1390–1397 (2018). https://doi.org/10.1007/s12161-017-1121-x
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DOI: https://doi.org/10.1007/s12161-017-1121-x