Carbon isotope ratios determination by GC-C-IRMS using HS-SPME extraction in natural complex matrices of food interest

Buglia, Ana Gabriela; Schipilliti, Luisa; Mondello, Luigi

Palavras-chave: GC-C-IRMS, Es-GC, HS-SPME, Carbon isotope ratio, Citrus liqueurs, strawberry, strawberry flavoured foodstuff.

Resumo: Stable isotope ratio analysis has became a powerful technique, unveiling more sophisticate practices for food quality control and for the detection of frauds in food. Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometer system (GC-C-IRMS) combines the power of separation of a gas chromatograph with a special mass spectrometer able to collect the ionic contributions with different isotope ratios of a single element. The aromatic fraction and its carbon isotope ratios of the food were investigated hyphenating headspace solid phase microextraction (HS-SPME) to GC-MS and then to GC-C-IRMS in order to reduce the time of analysis, obtaining samples ready to inject directly into a GC injector port. The aim of the present research is to show the applicability of HS-SPME technique hyphenated to the GC-C-IRMS system for the determination of quality control and the geographic traceability of complex food matrices, such as Citrus liqueurs, strawberry and strawberry flavoured foodstuff. Moreover, to confirm the results obtained from GC-C-IRMS analyses, Enantioselective-Gas Chromatography (Es-GC) investigations were conducted on the chiral aroma compounds, to reveal the agreement between these two complementary techniques. The importance of this research is highlighting the possibility to ensure food quality control using more immediate and focused analytical techniques like GC-C-IRMS and Es-GC coupled with HS-SPME.

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