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Improved Approach for Analyzing Bromophenols in Seafood Using Stable Isotope Dilution Analysis in Combination with SPME

Fuller, S.C. and Frank, D.C. and Fitzhenry, M.J. and Smyth, H.E. and Poole, S.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). pp. 8248-8254.

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Article Link(s): http://dx.doi.org/10.1021%2Fjf801126b

Publisher URL: http://pubs.acs.org/about.html

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.

Item Type:Article
Additional Information:© American Chemical Society.
Keywords:Bromophenols; halophenols; seafood flavor; barramundi; prawns.
Subjects:Technology > Technology (General)
Aquaculture and Fisheries > Fisheries
Deposited On:04 Nov 2008 06:22
Last Modified:08 Sep 2010 00:37

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