Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME

Steve C. Fuller, Damian C. Frank, Matthew J. Fitzhenry, Heather E. Smyth, Sue E. Poole

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

An analytical method for the measurement of five naturally occurring bromophenols of sensory relevance in seafood (barramundi and prawns) is presented. The method combines simultaneous distillation-extraction followed by alkaline back extraction of a hexane extract and subsequent acetylation of the bromophenols. Analysis of the bromophenol acetates was accomplished by headspace solid phase microextraction and gas chromatography-mass spectrometry using selected ion monitoring. The addition of 13C6 bromophenol stable isotope internal standards for each of the five congeners studied permitted the accurate quantitation of 2-bromophenol, 4-bromophenol, 2,6-dibromophenol, 2,4-dibromophenol, and 2,4,6-tribromophenol down to a limit of quantification of 0.05 ng/g of fish flesh. The method indicated acceptable precision and repeatability and excellent linearity over the typical concentration range of these compounds in seafood (0.5-50 ng/g). The analytical method was applied to determine the concentration of bromophenols in a range of farmed and wild barramundi and prawns and was also used to monitor bromophenol uptake in a pilot feeding trial.
Original languageEnglish
Pages (from-to)8248-8254
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number18
DOIs
Publication statusPublished - 24 Sep 2008
Externally publishedYes

Keywords

  • Bromophenols
  • halophenols
  • seafood flavor
  • barramundi
  • prawns

Fingerprint Dive into the research topics of 'Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME'. Together they form a unique fingerprint.

  • Cite this