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RESEARCH PRODUCT
Seafood freshness determination through vapour phase Fourier transform infrared spectroscopy.
R. RodaSalvador GarriguesNívia M. M. CoelhoM. De La GuardiaSergio Armentasubject
ChromatographyChemistryInfraredAnalytical chemistrySeparator (oil production)chemistry.chemical_elementTrimethylamineBiochemistryNitrogenAnalytical Chemistrysymbols.namesakechemistry.chemical_compoundFourier transformsymbolsEnvironmental ChemistryGas chromatographyFourier transform infrared spectroscopySpectroscopySpectroscopydescription
Abstract A new vapour-phase manifold has been developed to determine trimethylamine (TMA) in fish and cephalopod samples by Fourier transform infrared (FT-IR) spectroscopy. Samples were treated off-line for 1 h with trichloroacetic acid (TCA), filtered and washed. The obtained extracts were aspirated and alkalinized with NaOH 2.0 M, in an on-line system. TMA was separated from the solution in a gas phase separator and then transported by means of a nitrogen carrier into a home made 10 cm pathlength IR gas cell, where the corresponding FT-IR spectra were acquired by accumulating 30 scans per spectrum with 2 cm−1 nominal resolution. The method was applied to the determination of TMA in natural samples providing concentration values statistically comparables with those obtained by a head space gas chromatography (HS-GC) reference procedure. The sample throughput by FT-IR is increased by a factor of 6 as compared with HS-GC.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2006-11-01 | Analytica chimica acta |