| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188512 | Food Chemistry | 2011 | 6 Pages |
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. Solid-phase 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 an HS-SPME method for the extraction of short-chain fatty acids (SCFAs). ► Optimisation of the SPME conditions by an experimental design. ► Validation of the method (limit of quantification, linearity, precision, and accuracy). ► Determination of SCFAs produced from fermentation of bread enriched with dietary fibre.
