Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME

Fuller, Steve C., Frank, Damian C., Fitzhenry, Matthew J., Smyth, Heather E. and Poole, Sue E. (2008) Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME. Journal of Agricultural and Food Chemistry, 56 18: 8248-8254. doi:10.1021/jf801126b


Author Fuller, Steve C.
Frank, Damian C.
Fitzhenry, Matthew J.
Smyth, Heather E.
Poole, Sue E.
Title Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
1520-5118
Publication date 2008-09-24
Sub-type Article (original research)
DOI 10.1021/jf801126b
Volume 56
Issue 18
Start page 8248
End page 8254
Total pages 7
Place of publication Washington, DC, United States
Publisher American Chemical Society
Language eng
Formatted abstract
An analytical method for the measurement of five naturally occurring bromophenols of sensory relevance in seafood (barramundi and prawns) is presented. The method combines simultaneous distillation−extraction followed by alkaline back extraction of a hexane extract and subsequent acetylation of the bromophenols. Analysis of the bromophenol acetates was accomplished by headspace solid phase microextraction and gas chromatography−mass spectrometry using selected ion monitoring. The addition of 13C6 bromophenol stable isotope internal standards for each of the five congeners studied permitted the accurate quantitation of 2-bromophenol, 4-bromophenol, 2,6-dibromophenol, 2,4-dibromophenol, and 2,4,6-tribromophenol down to a limit of quantification of 0.05 ng/g of fish flesh. The method indicated acceptable precision and repeatability and excellent linearity over the typical concentration range of these compounds in seafood (0.5−50 ng/g). The analytical method was applied to determine the concentration of bromophenols in a range of farmed and wild barramundi and prawns and was also used to monitor bromophenol uptake in a pilot feeding trial.
Keyword Bromophenols
Halophenols
Seafood Flavor
Barramundi
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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Created: Mon, 07 Mar 2011, 15:25:54 EST