Development of a flow-cell coupled to dynamic SPME technique for automated measurement of fragrance emission from fabric

IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2022-07-09 DOI:10.1002/ffj.3712

Jian Zou, Shiling Zhang, Shuyu Duan, Bill Winniford

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Abstract

A novel automated flow-cell coupled dynamic solid-phase microextraction (SPME) method was developed to study the emission of volatile fragrance compounds from fabric samples in a microchamber. Calibration curves were developed with the liquid-inner tube diffusion-film-emission (LIFE) vial technique to quantify the gas-phase concentration of nine significant volatile fragrance compounds. The linearity range for the various volatile fragrance compounds ranged from 0.001 to 37.9 mg/m³. The limit of quantitation (LOQ) for each fragrance compound was determined as ~3.6–12.1 μg/m³. Using this method, we obtained comprehensive emission curves of target volatiles to quantify the volatile emission profiles of fabric samples. Compared with traditional chamber test method procedures, this work provides a novel and automated method to allow the online monitoring of the emission of various volatiles from multiple samples in one experiment. The repeatability and sensitivity of the method are comparable to or better than existing offline techniques.

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流动池耦合动态SPME技术在织物香味自动测量中的应用

建立了一种新型的自动流动池耦合动态固相微萃取(SPME)方法，用于研究织物样品在微室中挥发性芳香化合物的释放。采用液体-内管扩散-膜发射(LIFE)小瓶技术建立校准曲线，定量测定9种重要挥发性香精化合物的气相浓度。各种挥发性香精化合物的线性范围为0.001 ~ 37.9 mg/m3。各香精化合物的定量限为~3.6 ~ 12.1 μg/m3。利用该方法，我们得到了目标挥发物的综合发射曲线，从而量化了织物样品的挥发物发射曲线。与传统的室内测试方法相比，这项工作提供了一种新颖的自动化方法，可以在一次实验中在线监测多个样品中各种挥发物的排放。该方法的重复性和灵敏度与现有的离线技术相当或更好。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.

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