Bubbling extraction for direct mass spectrometric analysis of food matrix samples

文献类型： 外文期刊

第一作者： He, Yi

作者： He, Yi;Li, Xingyu;Huang, Kaineng;Gao, Yuanji;Jia, Xuchao

作者机构：

关键词： Bubbling extraction; Anthocyanins; Carbon dioxide; Ammonia; Mass spectrometry; Food matrix samples

期刊名称：MICROCHEMICAL JOURNAL （ 影响因子：5.1； 五年影响因子：4.7 ）

ISSN： 0026-265X

年卷期： 2025 年 215 卷

页码：

收录情况： SCI

摘要： This study investigated the capacity of the bubble bursting-induced extraction to facilitate direct mass spectrometric analysis of mulberry, orange, and lemon juices. The efficiency of various carrier gases, including weak acidic carbon dioxide, neutral gases including air, nitrogen, helium, argon, and oxygen, and basic ammonia was explored. The method facilitated the quantitative analysis of anthocyanins in mulberry juice, with excellent linearity in the concentration range of 0.002-200 mu g/mL (correlation coefficients over 0.99), with an accuracy ranging from 85.3 % to 114.3 %. The results were validated and compared to those of liquid chromatography mass spectrometry, confirming that the method enabled semi-quantitative analysis of morusimic acids in mulberry juice. During the bubbling extraction (BE) process, ammonia exhibited a strong ability to rapidly form aerosols. Moreover, the use of ammonia and carbon dioxide as carrier gases played a complementary role in identifying analytes. In general, we identified 69 substances in mulberry juice. The size of particles in the juice was predominantly about 10 mu m with some being larger than 500 mu m; after bubble bursting, most particles had a size of 100 nm, mitigating the risk of chromatographic column clogging. This indicated that the BE method significantly reduced particle size, achieving superior matrix removal and size dispersion capabilities. This study presents a rapid, efficient, non-toxic, and precise extraction method for food matrix samples. BE holds great promise as a universal technique for sample preparation in food research.

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