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

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Fuller, S.C., Frank, D.C., Fitzhenry, M.J., 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: 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
Corporate Creators:Emerging Technologies
Additional Information:© American Chemical Society.
Keywords:Bromophenols; halophenols; seafood flavor; barramundi; prawns.
Subjects:Technology > Technology (General)
Aquaculture and Fisheries > Fisheries
Live Archive:04 Nov 2008 06:22
Last Modified:03 Sep 2021 16:47

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