INVESTIGADORES
ALTAMIRANO Jorgelina Cecilia
artículos
Título:
Solid phase microextraction coupled to liquid chromatography. Analysis of organosulfur compounds avoiding artifacts formation
Autor/es:
LOCATELLI, DANIELA; ALTAMIRANO, JORGELINA C.; LUCO, JUAN M.; NORLIN, RIKARD; CAMARGO, ALEJANDRA B.
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2014 p. 199 - 204
ISSN:
0308-8146
Resumen:
This work proposes the novel application of a microextraction technique, solid phase microextraction (SPME), coupled to liquid chromatography with UV detection (HPLC?UV) for the analysis of organosulfur compounds(OSCs)ingarlicsamples.Additionally,acomparative studyofOSCsprofilesobtainedbySPME coupled to HPLC?UV and gas chromatography with flame photometric detector (GC?FPD), respectively; wascarriedout.Thisstudyprovidedcomplementary evidenceaboutOSCs?slabilityand??artifacts?? forma- tion during the analytical process. Raw, cooked and distilled garlic samples were considered. The target analytes were diallyl disulphide (DADS), diallyl sulphide (DAS), diallyl trisulphide (DATS), allicin, 3-vinyl- 4H-1,3-dithiin (3-VD), 2-vinyl-4H-1,2-dithiin (2-VD) and (E)- and (Z)-ajoene, which are the most impor- tant OSCs with biological activities present in raw and processed garlic. The coupling of SPME and HPLC showed to be reliable, fast, sensible and selective methodology for OSCs analysis.
