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Optimization of a Dynamic Headspace – Thermal Desorption – Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinegars

Optimization of a Dynamic Headspace – Thermal Desorption – Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinega

Optimization of a Dynamic Headspace – Thermal Desorption – Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinegars  
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The use of a Dynamic Headspace System (DHS) device combined with a Thermal Desorption Unit (TDU) interfaced to a Gas Chromatography/Mass Spectrometry (GC/MS) system is proposed for the determination of furfurals in oenological products. An experimental design protocol has been employed for the optimization of the instrumental settings concerning DHS and TDU extraction and desorption steps. It has been possible to individuate the following optimized conditions: incubation temperature 40°C, purge volume 800mL, dry volume 1500mL, TDU hold time 5min and incubation time 10min. The performance of two different SPE sorbents, namely Tenax TA and Tenax GR used for the furfurals trapping, was investigated too.The developed DHS sampling procedure showed good reproducibility values with a RSD% lower than 10% for all the monitored species. The optimized experimental settings have been used to determine furfurals in several vinegar samples obtained by traditional procedure starting from cooked grape musts, i.e. in Aceto Balsamico Tradizionale di Modena (ABTM). In fact, the control of these species is extremely important for quality and safety issues.
Journal: Talanta , vol. 85, no. 2, pp. 863-869, 2011
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