The determination of short-chain fatty acids produced by colonic fermentation can provide useful information as a tool to evaluate prebiotic effects of foods with beneficial effects on human health. In this study, we developed and validated a headspace solid-phase microextraction gas chromatographic–mass spectrometric method for the determination of underivatised short-chain fatty acids produced in an in vitro fermentation model. A divinylbenzene/Carboxen/polydimethylsiloxane fibre was used. Solidphase microextraction conditions, i.e., extraction temperature, extraction time and salt addition were optimised by means of a central composite face-centred experimental design. The method was validated in terms of limit of quantification, accuracy, precision and linearity. The developed method was then applied to the analysis of short-chain fatty acids produced by the fermentation of faecal cultures derived from bread enriched with different kinds of dietary fibres.

Development of a headspace solid-phase microextraction gas chromatographic-mass spectrometric method for the determination of short-chain fatty acids from intestinal fermentation / Bianchi, Federica; Dall'Asta, Margherita; DEL RIO, Daniele; Mangia, Alessandro; Musci, Marilena; Scazzina, Francesca. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 129:(2011), pp. 200-205. [10.1016/j.foodchem.2011.04.022]

Development of a headspace solid-phase microextraction gas chromatographic-mass spectrometric method for the determination of short-chain fatty acids from intestinal fermentation

BIANCHI, Federica;DALL'ASTA, Margherita;DEL RIO, Daniele;MANGIA, Alessandro;MUSCI, Marilena;SCAZZINA, Francesca
2011

Abstract

The determination of short-chain fatty acids produced by colonic fermentation can provide useful information as a tool to evaluate prebiotic effects of foods with beneficial effects on human health. In this study, we developed and validated a headspace solid-phase microextraction gas chromatographic–mass spectrometric method for the determination of underivatised short-chain fatty acids produced in an in vitro fermentation model. A divinylbenzene/Carboxen/polydimethylsiloxane fibre was used. Solidphase microextraction conditions, i.e., extraction temperature, extraction time and salt addition were optimised by means of a central composite face-centred experimental design. The method was validated in terms of limit of quantification, accuracy, precision and linearity. The developed method was then applied to the analysis of short-chain fatty acids produced by the fermentation of faecal cultures derived from bread enriched with different kinds of dietary fibres.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2348550
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