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DEVELOPMENT OF THE METHOD OF MILK PRODUCTS ANALYSIS BY HEADSPACE SOLID-PHASE MICROEXTRACTION WITH GAS CHROMATOGRAPHY-MASS SPECTROMETRY
Abstract
Demand of dairy products, especially yogurts, increases year to year in Kazakhstan; it has a significant contribution to the market, developing the range of yogurts. Due to its wide consumption and acceptance, science interests on the analysis of dairy products. However not all method are able to analyze the composition of yogurts, due to the complex compound and peculiar structure. For this purpose solid-phase micro extraction (SPME) technique was developed and coupled to subsequent gas chromatography?mass spectrometry (GC-MS) analysis. This work describes an analytical procedure for determination of hazardous components in yogurts, using this method that allows identifying the components even in very small concentrations. The proposed method provides a rapid, environmentally friendly and accurate method for identification and quantification hazardous components in yogurt, during the analysis was developed optimization of fiber selection, temperature of extraction, time of extraction and preincubation time. Optimization was provided between the five different fibers for the spme analysis. During the analysis, it was established that polyacrylate fiber is the most selective and allows determining as more as possible components in sample, whereas vials was extracted during the time of 30 min as suitable under 80 ?C. Quantification of compounds was performed via external calibration. The newly developed method was subsequently applied to 11 kinds of yogurt, incubating for 30 min as optimal. As expected, the emission of components from yogurt samples depends on the temperature and on fiber selection.
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