RT info:eu-repo/semantics/article
T1 Analytical quality by design using a D-optimal design and parallel factor analysis in an automatic solid phase extraction system coupled to liquid chromatography. Determination of nine PAHs in coffee samples
A1 Valverde Som, Lucía
A1 Arce Antón, Mar
A1 Sarabia Peinador, Luis Antonio
A1 Ortiz Fernández, Mª Cruz
K1 Analytical quality by desing
K1 D-optimal desing
K1 SPE
K1 HPLC-FLD
K1 Polycyclic aromatic hydrocarbon
K1 Coffee
K1 Química analítica
K1 Chemistry, Analytic
K1 Alimentos
K1 Food
AB Optimizing a multi-residue analysis when using an automatic SPE (solid phase extraction) system and complex matrices becomes a difficult problem because of the large number of experimental factors that can influence the recovery of the analytes. Furthermore, in most cases, the conditions of the factors that enhance the response of one analyte are in conflict with those suitable for some others.In this work, AQbD (Analytical Quality by Design) is applied to the development of an analytical procedure based on automatic SPE coupled to HPLC-FLD in the determination of nine polycyclic aromatic hydrocarbons (PAHs) in coffee samples.Focussing on the SPE, the elution volume, the dry time, and volume in the wash stage, and the organic solvent (at two, three, three, and four levels, respectively) were considered.The first problem is to handle these four factors (control method parameters, CMPs) at different levels to optimize responses (critical quality attributes, CQAs). This task has been carried out using a D-optimal design that, starting from a full factorial design of four factors with 72 experiments, reduced this number to 19, maintaining the precision of the estimates, saving time and costs in the laboratory.The second problem is related to the choice of CQAs to apply the AQbD methodology. A complex matrix such as coffee contains impurities that interferes with the target analytes and may even coelute in the chromatographic determination. A PARAFAC decomposition allows avoiding this problem and uses the “second order advantage” to unequivocally identify each analyte. Then, the obtained sample loadings were used as responses. Specifically, each CQA is the difference between spiked and blank coffee samples. All these CQAs must be maximized.Once the experimental data were obtained, two alternatives were posed: on the one hand, the classical optimization based on the estimation of the effects of CMPs on the CQAs, and on the other hand, applying the AQbD methodology to construct the design space that allows to increase the knowledge of the automatic SPE system.Because the experimental domain of CMPs is discrete and the SPE system performs differently for each analyte, it is not possible to obtain the maximum of all CQAs at the same factor levels. Therefore, the design space of the CMPs is obtaining through the Pareto front of the non-dominated values of CQAs.The nine PAHs selected were phenanthrene (PHE), anthracene (ANT), fluoranthene (FLN), pyrene (PYR), chrysene (CHR), benzo[a]anthracene (BaA), perylene (PER), benzo[b]fluoranthene (BbF) and benzo[a]pyrene (BaP). European regulations amending foodstuff set maximum levels for BaP and the sum of the content of four compounds (PAH4): BaP, BaA, BbF and CHR.
PB Elsevier
SN 0169-7439
YR 2023
FD 2023-12-15
LK http://hdl.handle.net/10259/9285
UL http://hdl.handle.net/10259/9285
LA eng
NO The work is financed by the Consejería de Educación de la Junta de Castilla y León through BU052P20 project, co-financed with European FEDER funds. L. Valverde-Som and M.M. Arce wish to thank Junta de Castilla y León for their postdoctoral contract through BU052P20 project.
DS Repositorio Institucional de la Universidad de Burgos
RD 15-ene-2025