15C-23 |
Simultaneous analysis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid in mushrooms using gas chromatography |
R. O. MORAWICKI, R. B. Beelman, and D. Peterson. Department of Food Science, The Pennsylvania State University, 20 Borland Lab, Univeristy Park, PA 16802 1-octen-3-ol and 10-oxo-trans-8-decenoic acid (ODA) are the final products of the enzymatic breakdown of linoleic acid in several mushroom species. 1-octen-3-ol is the main component of mushroom flavor and ODA has been demonstrated to have antimicrobial properties. Experimental results indicate this reaction can be optimized to produce greater amounts of 1-octen-3-ol and ODA. Thus, a rapid and reliable analytical method to quantify both compounds would be useful. 1-octen-3-ol has generally been analyzed by gas chromatography while ODA has been quantified by HPLC, thus requiring two different methods. The objective of this work was to develop a method that could analyze both metabolites simultaneously using gas chromatography in a single chromatographic procedure without derivatization. The experiment was conducted with a gas chromatograph equipped with a FID detector and a 5% phenol capillary column. A temperature program was optimized to improve separation while reducing running time. Commercial 1-octen-3-ol and natural ODA produced and purified in a local laboratory were used as standards. The procedure was developed using FDA validation guidelines for analytical methods. Calibration curves for a concentration range between 0.1 and 0.5 mg/ml for 1-octen-3-ol and ODA showed linear responses with regression coefficients of 0.999, which indicated that decomposition did not occur during the analysis. Recovery of both compounds from mushroom reaction matrix by extraction with ethyl acetate showed similar results when extracted in a single and in multiple steps. The coefficients of variation for the extraction ranged between 0.5% to 3.3% for 1-octen-3-ol, and 2% to 7% for the ODA. This procedure can quantify both compounds generated simultaneously in a mushroom matrix with one analysis while maintaining the experimental error at acceptable levels.
Session 15C, Food Chemistry: Food composition and analysis
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