Abstract
As a popular fermented condiment in oriental countries, soy sauce plays a more and more important role in modern food culture due to its unique smell and delicious taste. With the help of microwave extraction and gas chromatography-tandem mass spectrometry, the sample preparation method is aimed to determine the content of cyclohexane, benzene, toluene, chlorobenzene, and styrene in soy sauce. The method was validated by examining the linearity, accuracy, specificity, precision, the limit of detection, and quantitation. Meanwhile, three key factors have an impact on the efficiency and accuracy of the method including extracting solvent, temperature, and time which were optimized. The result shows that the recoveries of spiked analytes ranged from 80.86% to 105.71%, the relative standard deviation of intraday and interday precision was no more than 12.1% and 12.5%, and the limit of detection and quantitation were 0.25–1.00 ng/mL and 0.50–2.00 ng/mL, respectively. The results also indicated that the proposed method was a simple, reliable, and sensitive approach for the determination trace amount of five harmful volatile organic compounds from soy sauce.
Highlights
Soy sauce has been widely used as a seasoning or condiment in eastern Asia and Western countries, due to its unique taste and aroma [1]
Most of the studies focused on the volatile compounds related to the flavor in soy sauce, such as the fact that how 2methyl-3-furanthiol in fermented soy sauce contributed to the meat-like aroma [6] and the fruit-like aroma in soy sauce is due to the degradation of five ethyl esters during heating [7]
We precisely measured 1, 4, 16, 32, 48, 64, and 80 μL of the mixed reference substance intermediate solution, diluted them to 4 mL and 8 ml with methanol, respectively, and filtrated the 0.22 μm filter membrane to save the sample for testing. e limit of detection (LOD) and limit of quantitation (LOQ) of the instrument denoted the lowest detectable and quantitative amount of target analytes in this instrument
Summary
Soy sauce has been widely used as a seasoning or condiment in eastern Asia and Western countries, due to its unique taste and aroma [1]. For volatile organic compounds in soy sauce, dynamic headspace [9, 10], direct solvent extraction [11, 12], vacuum simultaneous steam distill-solvent extraction [13], and solid-phase microextraction [14,15,16] have been reported, and headspace solidphase microextraction has been used by more and more researchers due to its efficiency and accuracy [17,18,19,20] These methods, which are widely used in food extraction, have shortcomings such as the fact that they are time-consuming and complex in the operation. MAE has enviable flexibility in the choice of container, sample size, temperature, pressure, and solvent volume. is flexibility makes this extraction method suitable for high-throughput sample preparation and routine analysis
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