Journal article
Validated method for the determination of propane-1,2-diol, butane-2,3-diol, and propane-1,3-diol in cheese and bacterial cultures using phenylboronic esterification and GC-MS.
- Badertscher R Agroscope, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland. Electronic address: rene.badertscher@agroscope.admin.ch.
- Freiburghaus C Agroscope, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland.
- Wechsler D Agroscope, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland.
- Irmler S Agroscope, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland.
- 2017-04-15
Published in:
- Food chemistry. - 2017
Bacterial cultures
Butane-2,3-diol
Cheese
GC–MS
Propane-1,2-diol
Propane-1,3-diol
Boronic Acids
Butanes
Cheese
Esterification
Esters
Gas Chromatography-Mass Spectrometry
Propane
English
A simple, fast, sensitive, and robust gas chromatography-mass spectrometry (GC-MS) method for the simultaneous determination of propane-1,2-diol, butane-2,3-diol, and propane-1,3-diol in cheese and bacterial cultures was developed. Target analytes were extracted and transformed into their phenylboronic esters prior to analysis. The method showed good sensitivity, without carryover between the samples. The detection limits for propane-1,2-diol, butane-2,3-diol, and propane-1,3-diol in cheese samples were 0.26, 0.02, and 0.11mgkg-1, respectively, and for bacterial culture samples were 1.32, 0.09, and 0.54mgkg-1, respectively. The Horwitz ratio showed good precision for all analytes (<0.45). The calibrated range in cheese for all analytes was very broad, from 0 to 1000mgkg-1, and in bacterial cultures was from 0 to 5000mgkg-1 with R2>0.9991. The results confirm excellent applicability of the proposed method for the determination of the target metabolites in cheese and bacterial culture samples.
- Language
-
- English
- Open access status
- closed
- Identifiers
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- DOI 10.1016/j.foodchem.2017.03.069
- PMID 28407924
- Persistent URL
- https://folia.unifr.ch/global/documents/39629
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