Validation of a headspace trap gas chromatography and mass spectrometry method for the quantitative analysis of volatile compounds from degraded rapeseed oil

被引：14

作者：

Sghaier, Lilia ^{[1
,2
,3
]}

Cordella, Christophe B. Y. ^{[4
]}

Rutledge, Douglas N. ^{[3
]}

Watiez, Mickael ^{[1
]}

Breton, Sylvie ^{[1
]}

Sassiat, Patrick ^{[2
]}

Thiebaut, Didier ^{[2
]}

Vial, Jerome ^{[2
]}

机构：

[1] Lesieur, R&D Ctr, Coudekerque Branche, France

[2] PSL Res Univ, Dept Analyt Bioanalyt Sci & Miniaturizat LSABM, Inst Chem Biol & Innovat CBI, ESPCI ParisTech,CNRS UMR 8231, 10 Rue Vauquelin, F-75231 Paris 05, France

[3] AgroParisTech, GENIAL Analyt Chem Lab UMR1145, Paris, France

[4] INRA, GENIAL Analyt Chem Lab UMR1145, Paris, France

来源：

JOURNAL OF SEPARATION SCIENCE | 2016年 / 39卷 / 09期

关键词：

Accuracy profile; Gas chromatography; Headspace Trap; Rapeseed oil; Volatile compounds; SOLID-PHASE MICROEXTRACTION; ACCURACY PROFILE; OXIDATIVE STABILITY; SORPTIVE EXTRACTION; VEGETABLE-OILS; MS;

D O I：

10.1002/jssc.201501364

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Due to lipid oxidation, off-flavors, characterized by a fishy odor, are emitted during the heating of rapeseed oil in a fryer and affect the flavor of rapeseed oil even at low concentrations. Thus, there is a need for analytical methods to identify and quantify these products. To study the headspace composition of degraded rapeseed oil, and more specifically the compounds responsible for the fishy odor, a headspace trap gas chromatography with mass spectrometry method was developed and validated. Six volatile compounds formed during the degradation of rapeseed oil were quantified: 1-penten-3-one, (Z)-4-heptenal, hexanal, nonanal, (E, E)-heptadienal, and (E)-2-heptenal. Validation using accuracy profiles allowed us to determine the valid ranges of concentrations for each compound, with acceptance limits of 40% and tolerance limits of 80%. This method was then successfully applied to real samples of degraded oils.

引用

页码：1675 / 1683

页数：9

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