Dispersive liquid–liquid microextraction coupled to liquid chromatography for thiamine determination in foods
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- 作者：Pilar Vi?as (1)
Ignacio López-García (1)
María Bravo-Bravo (1)
Marisol Brice?o (1)
Manuel Hernández-Córdoba (1) hcordoba@um.es - 关键词：Dispersive liquid–liquid microextraction – Liquid chromatography – Fluorimetric derivatization – Thiamine – Thiamine phosphate – Foods
- 刊名：Analytical and Bioanalytical Chemistry
- 出版年：2012
- 出版时间：May 2012
- 年：2012
- 卷：403
- 期：4
- 页码：1059-1066
- 全文大小：198.4 KB
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- 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Analytical Chemistry
Food Science
Inorganic Chemistry
Physical Chemistry
Monitoring, Environmental Analysis and Environmental Ecotoxicology - 出版者：Springer Berlin / Heidelberg
- ISSN：1618-2650
文摘
A miniaturized dispersive liquid–liquid microextraction (DLLME) procedure coupled to liquid chromatography (LC) with fluorimetric detection was evaluated for the preconcentration and determination of thiamine (vitamin B1). Derivatization was carried out by chemical oxidation of thiamine with 5?×?10?5 M ferricyanide at pH 13 to form fluorescent thiochrome. For DLLME, 0.5 mL of acetonitrile (dispersing solvent) containing 90 μL of tetrachloroethane (extraction solvent) was rapidly injected into 10 mL of sample solution containing the derivatized thiochrome and 24% (w/v) sodium chloride, thereby forming a cloudy solution. Phase separation was carried out by centrifugation, and a volume of 20 μL of the sedimented phase was submitted to LC. The mobile phase was a mixture of a 90% (v/v) 10 mM KH2PO4 (pH 7) solution and 10% (v/v) acetonitrile at 1 mL min?1. An amide-based stationary phase involving a ligand with amide groups and the endcapping of trimethylsilyl was used. Specificity, linearity, precision, recovery, and sensitivity were satisfactory. Calibration graph was carried out by the standard additions method and was linear between 1 and 10 ng mL?1. The detection limit was 0.09 ng mL?1. The selectivity of the method was judged from the absence of interfering peaks at the thiamine elution time for blank chromatograms of unspiked samples. A relative standard deviation of 3.2% was obtained for a standard solution containing thiamine at 5 ng mL?1. The esters thiamine monophosphate and thiamine pyrophosphate can also be determined by submitting the sample to successive acid and enzymatic treatments. The method was applied to the determination of thiamine in different foods such as beer, brewer’s yeast, honey, and baby foods including infant formulas, fermented milk, cereals, and purees. For the analysis of solid samples, a previous extraction step was applied based on an acid hydrolysis with trichloroacetic acid. The reliability of the procedure was checked by analyzing a certified reference material, pig’s liver (CRM 487). The value obtained was 8.76?±?0.2 μg g?1 thiamine, which is in excellent agreement with the certified value, 8.6?±?1.1 μg g?1.