An efficient and simple method for determination of methyl anthranilate (MA) in Citrus spp. honeys by headspace-solid-phase microextraction-gas chromatography (HS-SPME-GC) was developed and validated. Experimental design was used to investigate the effects of the principal extraction parameters. The central composite design (CCD) and the desirability function were used to find the experimental conditions providing the optimal HS-SPME result. Validation was carried out in terms of specificity, linearity, limit of detection (LOD) and quantitation (LOQ) (0.149 and 0.324 μg/g, respectively), method precision (RSD 7%), LOQ precision (RSD 6.5%), and was resulted accurate and robust. Finally, the applicability of the method to the determination of MA in a number of commercial Citrus spp. honey samples was demonstrated, the content ranged from 0.63 to 3.26 μg/g.
Development of an HS-SPME-GC method to determine the methylanthranilate in Citrus honeys / Bertelli, Davide; Papotti, Giulia; Lolli, Massimo; A. G., Sabatini; Plessi, Maria. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 108:1(2008), pp. 297-303. [10.1016/j.foodchem.2007.10.019]
Development of an HS-SPME-GC method to determine the methylanthranilate in Citrus honeys.
BERTELLI, Davide;PAPOTTI, GIULIA;LOLLI, Massimo;PLESSI, Maria
2008
Abstract
An efficient and simple method for determination of methyl anthranilate (MA) in Citrus spp. honeys by headspace-solid-phase microextraction-gas chromatography (HS-SPME-GC) was developed and validated. Experimental design was used to investigate the effects of the principal extraction parameters. The central composite design (CCD) and the desirability function were used to find the experimental conditions providing the optimal HS-SPME result. Validation was carried out in terms of specificity, linearity, limit of detection (LOD) and quantitation (LOQ) (0.149 and 0.324 μg/g, respectively), method precision (RSD 7%), LOQ precision (RSD 6.5%), and was resulted accurate and robust. Finally, the applicability of the method to the determination of MA in a number of commercial Citrus spp. honey samples was demonstrated, the content ranged from 0.63 to 3.26 μg/g.
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