Direct coupling of supercritical fluid extraction to a gas phase atmospheric pressure chemical ionisation source ion trap mass spectrometer for fast extraction and analysis of food components.
Supercritical fluid extraction (SFE) was coupled to a custom-built atmospheric pressure chemical ionization (APCI) source of an ion trap mass spectrometer (ITMS). This method was developed for the monitoring of static or dynamic carbon dioxide extraction of volatile aroma compounds in real time. The gas phase APCI source resulted in simple spectra where the extraction of individual compounds could be monitored. A classical mint extraction was used to demonstrate the possibilities of the method. Influence of cell loading and standard injection possibilities are described. Limit of detection of the system was 0.5 nl or lower for a series of test compounds. Prospect for a fast method for extraction and quantification was raised and discussed.
Jublot
Lionel
L
Samworth Flavour Laboratory, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. stxlj@nottingham.ac.uk
Linforth
Robert S T
RS
Taylor
Andrew J
AJ
D001274:Atmospheric Pressure; D025924:Chromatography, Supercritical Fluid / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity