TY - JOUR
T1 - Development of a headspace solid-phase microextraction gas chromatography-mass spectrometric method for the determination of short-chain fatty acids from intestinal fermentation
AU - Bianchi, F.
AU - Dall'Asta, Margherita
AU - Del, Rio D.
AU - Mangia, A.
AU - Musci, M.
AU - Scazzina, F.
PY - 2011
Y1 - 2011
N2 - The determination of short-chain fatty acids produced by colonic fermentation can provide useful information as a tool to evaluate prebiotic effects of foods with beneficial effects on human health. In this study, we developed and validated a headspace solid-phase microextraction gas chromatographic-mass spectrometric method for the determination of underivatised short-chain fatty acids produced in an in vitro fermentation model. A divinylbenzene/Carboxen/polydimethylsiloxane fibre was used. Solid-phase microextraction conditions, i.e., extraction temperature, extraction time and salt addition were optimised by means of a central composite face-centred experimental design. The method was validated in terms of limit of quantification, accuracy, precision and linearity. The developed method was then applied to the analysis of short-chain fatty acids produced by the fermentation of faecal cultures derived from bread enriched with different kinds of dietary fibres. © 2011 Elsevier Ltd. All rights reserved.
AB - The determination of short-chain fatty acids produced by colonic fermentation can provide useful information as a tool to evaluate prebiotic effects of foods with beneficial effects on human health. In this study, we developed and validated a headspace solid-phase microextraction gas chromatographic-mass spectrometric method for the determination of underivatised short-chain fatty acids produced in an in vitro fermentation model. A divinylbenzene/Carboxen/polydimethylsiloxane fibre was used. Solid-phase microextraction conditions, i.e., extraction temperature, extraction time and salt addition were optimised by means of a central composite face-centred experimental design. The method was validated in terms of limit of quantification, accuracy, precision and linearity. The developed method was then applied to the analysis of short-chain fatty acids produced by the fermentation of faecal cultures derived from bread enriched with different kinds of dietary fibres. © 2011 Elsevier Ltd. All rights reserved.
KW - Faecal cultures
KW - Fermentation
KW - Short-chain fatty acids
KW - Solid-phase microextraction
KW - Faecal cultures
KW - Fermentation
KW - Short-chain fatty acids
KW - Solid-phase microextraction
UR - https://publicatt.unicatt.it/handle/10807/163869
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=79958153854&origin=inward
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79958153854&origin=inward
U2 - 10.1016/j.foodchem.2011.04.022
DO - 10.1016/j.foodchem.2011.04.022
M3 - Article
SN - 0308-8146
VL - 129
SP - 200
EP - 205
JO - Food Chemistry
JF - Food Chemistry
IS - 1
ER -
