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SPME Technique for Quality Characterization of Spices/Spice Products

Bhavya, M. L. (2010) SPME Technique for Quality Characterization of Spices/Spice Products. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Solid-phase microextraction is a very useful analysis technique for analyzing trace volatiles for different food applications including quality characterization. The high concentration effect achieved by solid-phase microextraction allows a rapid and sensitive procedure including extraction, cleanup, and preconcentration in a single, straightforward step without the use of toxic organic solvents, minimizing as well waste generation. These aspects represent important advantages over other published analytical methods based on classical extraction methodologies. The primary advantages of SPME are its ability to separate sampling matrix effects that could distort the sample profile or interfere with the chromatographic separation; its simplicity and ease of use: and its reduced or nil solvent consumption. These properties render SPME an attractive alternative to other techniques like classic headspace or thermal desorption sampling, solid phase extraction and liquid-liquid extraction. As with several related sample preparation and injection techniques such as headspace, GC and thermal desorption, SPME lends itself well to handling difficult sample matrices and has the added benefits of low cost and simplicity. SPME doesn’t require elaborate and expensive instrument accessories. SPME is now widely used as an extraction and concentration step prior to MS analysis. The majority of early applications were encountered in environmental applications for screening and semiquantitative purposes. Recent studies have described the application of SPME in various fields of analytical MS including quantitative studies of organic compounds. Chapter 6: Conclusion 105 SPME, being a solvent free sample preparation technique, is very useful for flavour analysis mainly of spices and herbs. Stabilization of selected flavourants for improved thermal stability and controlled release into headspace would be an important field of study especially with emphasis of flavours from spices and herbs. As the flavours of the spices are volatile in nature, this technique is been practised for the quality evaluation purposes. The traditional analytical methods have got the drawbacks of flavour loss during extraction for numerous reasons including the sensitivity, sample preparation, absorptive characters etc.., which can be overcome by SPME technique. In order to reduce the flavour loss, SPME is the upcoming technique for the analysis of those volatiles under different optimization conditions, geographical conditions and the fibres in the selective range. The reliability and reproducibility of the technique are further increased by the use of commercially available auto samplers for fibre SPME, which opens the high-throughput application. The current development of wide range of selective, sensitive and stable fibres, which give less background, will further extend the scope of MS applications. HS/SPME is a simple and versatile sampling technique that is useful in both basic research and routine quality control. Careful method development, with attention to interaction among parameters, facilitates achieving truly optimal conditions for reproducibility, selectivity, and Chapter 6: Conclusion 106 sensitivity. The coupling of HS/ SPME with electronic nose detectors or comprehensive chromatography, in combination with multivariate statistical data treatment, has created powerful analytical methodologies that can be used in the rapid and high-throughput examination of a wide variety of products with complex aromatic chemical profiles, such as those of natural origin (essential oils, herbal remedies, foodstuff, etc.). Further developments of the SPME technique are predicted and they may be connected with studies on new stationary phase fibres, i.e. chiral compounds for analysis of optically active substances, studies on coupling SPME with other instrumental methods, i.e. capillary electrophoresis, and further automation of the SPME technique. Greater use of the SPME technique in the examination of foodstuffs is anticipated in the near future.
Uncontrolled Keywords: SPME technique, foodstuffs, Solid-phase microextraction, flavour analysis
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 01 Analysis
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2011 05:53
Last Modified: 03 May 2018 11:35
URI: http://ir.cftri.com/id/eprint/9962

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