• Journal of Soil and Groundwater Environment
• /
• v.12 no.5
• /
• pp.73-85
• /
• 2007

In this study, the experiment of solid-phase microextraction (SPME) technique using GC/FID was conducted as a possible alternative to liquid-liquid extraction for the analysis of EGBE, DGBE, DBM and TGME in water, and also, an optimization condition of trace analysis for disel oxygenates including EGBE by the design of experiment (DOE) was described. Experiments used a fractional factorial design method followed by central composite design allowing optimization of a number of factors as well as statistical analysis of the results. The response surface analysis showed that the extraction efficiency could be represented by a second-order polynomial equation in which the salts concentration, extraction temperature, extraction time and sonication time are the major influences. Using DOE method, a new datadependent method was developed to improve the quantity of confidently analyzed disel oxygenates in water samples.

• Journal of Korean Society of Environmental Engineers
• /
• v.35 no.12
• /
• pp.906-917
• /
• 2013

The purpose of this study is to quantify volatile organic compounds (VOCs) in gas sample using headspace solid-phase microextraction (HS-SPME) coupled to GC analysis. The optimal HS-SPME conditions was CAR/PDMS fiber and 30 min absorprion time for the analysis of various VOCs. In optimal conditions, 80 VOCs could be detected within 1 ppbv and even less than 0.0005 ppbv especially in the case of BTEX. However, fiber reproducibility on adsorption efficiency was 1~9.2% (between the same fiber) and 5.9~13.5% (between the other fiber). We successfully determined 35 VOCs in landfill gas with this method and found that VOCs of high concentration are emitting from vent pipe of closed/open landfill site under the HS-SPME conditions. This method may apply to VOCs/odor determination from various atmospheric environmental samples as well as landfills.

• Analytical Science and Technology
• /
• v.26 no.5
• /
• pp.299-306
• /
• 2013

Pyroligneous liquor as a byproduct from charcoal production of bamboo sprout produced damyang-gun has the broad benefits such as improvement of soil quality, plant growth control and is mainly used for the treatment of atopic dermatitis, fungi and many other skin diseases. In this study, flavor compounds of pyroligneous liquor from bamboo sprout produced in Damyang-gun were analyzed and compared using three different methods including direct analysis (DA), headspace solid phase microextraction (HS-SPME) and stir bar sorptive extraction (SBSE). Simultaneously, the analytical conditions of GC-MS for the determination of volatile compounds were optimized. Based on volatile organic compounds detected by GC-MS, SBSE and SPME methods showed higher sensitivity than direct analysis. Major compounds of pyroligneous liquor were cresol, guaiacol, p-ethyl guaiacol and syringol. These phenolic compounds are reported as the useful chemicals with medicinal activity.

• Korean Journal of Food Science and Technology
• /
• v.43 no.4
• /
• pp.407-412
• /
• 2011

Free and bound aroma compounds in green and fermented teas treated with microbial-fermentation were analyzed using headspace-solid phase microextraction gas chromatography (GC) and GC-mass spectrometry. Aldehydes and ketones in green tea decreased during microbial fermentation, whereas linalool and geraniol increased in the fermented tea. After enzyme treatment, (Z)-3-hexen-1-ol increased significantly following enzymatic hydrolysis of both green and fermented teas. In addition, benzaldehyde, 3-hexenyl acetate, and geraniol also increased in green tea with enzyme treatment. Bound aroma compounds in the green and fermented teas increased at different levels of added enzyme. We demonstrated the enhancement of both green and fermented teas by enzyme treatment, which can lead to improvement in the flavor qualities of green and fermented teas.

• Bulletin of the Korean Chemical Society
• /
• v.35 no.2
• /
• pp.371-376
• /
• 2014

A novel three-phase hollow fiber liquid phase microextraction was developed for the determination of malachite green (MG) in environmental waters, which selected [BMIM][$PF_6$] mixed with 1% trioctylphosphine oxide (TOPO) as supported phase. Several parameters (accepter phase pH, sample pH, supported phase membrane, volume of accepter phase, salinity, extraction time) that could affect extraction performance were investigated. Under the optimal extraction conditions, the established approach showed excellent characters as: high enrichment factor (212), wide linear range ($0.20-100{\mu}gL^{-1}$), low detection limit ($0.01{\mu}gL^{-1}$), good reproducibility (RSD, 8.9%, n=5) and satisfactory recovery (84.0-106.2%). The method was applied to detect MG at Yangtze River and pond waters in Zhenjiang, Jiangsu province, and 4 sites among 15 sampling sites were found MG with the concentration of $1.73-11.06{\mu}gL^{-1}$, which confirmed that the proposed environmentally friendly method was simple and effective for monitoring MG in aquatic system.

• Journal of Life Science
• /
• v.16 no.7 s.80
• /
• pp.1243-1249
• /
• 2006

Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio) propanol, 2-methyl-3-(methylthio) pyrazine and 2-methyl-5-(methylthio) pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.

• Food Science of Animal Resources
• /
• v.39 no.5
• /
• pp.780-791
• /
• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

• Molecules and Cells
• /
• v.45 no.7
• /
• pp.502-511
• /
• 2022

Bacterial volatile compounds (BVCs) exert beneficial effects on plant protection both directly and indirectly. Although BVCs have been detected in vitro, their detection in situ remains challenging. The purpose of this study was to investigate the possibility of BVCs detection under in situ condition and estimate the potentials of in situ BVC to plants at below detection limit. We developed a method for detecting BVCs released by the soil bacteria Bacillus velezensis strain GB03 and Streptomyces griseus strain S4-7 in situ using solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). Additionally, we evaluated the BVC detection limit in the rhizosphere and induction of systemic immune response in tomato plants grown in the greenhouse. Two signature BVCs, 2-nonanone and caryolan-1-ol, of GB03 and S4-7 respectively were successfully detected using the soil-vial system. However, these BVCs could not be detected in the rhizosphere pretreated with strains GB03 and S4-7. The detection limit of 2-nonanone in the tomato rhizosphere was 1 µM. Unexpectedly, drench application of 2-nonanone at 10 nM concentration, which is below its detection limit, protected tomato seedlings against Pseudomonas syringae pv. tomato. Our finding highlights that BVCs, including 2-nonanone, released by a soil bacterium are functional even when present at a concentration below the detection limit of SPME-GC-MS.

• Analytical Science and Technology
• /
• v.20 no.5
• /
• pp.370-382
• /
• 2007

In this study, solid-phase microextraction (SPME) technique using GC/FID was studied as a possible alternative to liquid-liquid extraction for the analysis of EGBE, DGBE, DBM and TGME in water, and an optimization condition of trace analysis of EGBE, DGBE, DBM and TGME using the factorial design was described. Experiments used a fractional factorial design method followed by central composite design allowing optimization of a number of factors as well as statical analysis of results. The response surface analysis showed that the extraction efficiency can be described by a second-order polynomial equation in which the salts concentration, extraction temperature, extraction time and sonication time are the major influences. Using DOE, a new data-dependent method was developed that improved the quantity of confidently analyzed EGBE, DGBE, DBM and TGME in water samples.

• Food Science of Animal Resources
• /
• v.44 no.3
• /
• pp.651-661
• /
• 2024

Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time. Based on this, the study was conducted to analyze the effects of different stewing times on the sensory, small molecular metabolites, free fatty acids, and volatile flavor compounds contents in chicken broths by liquid chromatography-quadrupole/time-of-flight mass spectrometry, gas chromatography-mass spectrometry, headspace solid-phase microextraction, and gas chromatography-mass spectrometry. Eighty-nine small molecular metabolites, 15 free fatty acids, and 86 volatile flavor compounds were detected. Palmitic and stearic acids were the more abundant fatty acids, and aldehydes were the main volatile flavor compounds. The study found that chicken broth had the best sensory evaluation, the highest content of taste components, and the richest content of volatile flavor components when the stewing time was 2.5 h. This study investigated the effect of stewing time on the quality of chicken broth to provide scientific and theoretical guidance for developing and utilizing local chicken.