Rapid and sensitive determination of fatty acids in edible oil by liquid chromatography-electrospray ionization tandem mass spectrometry

被引：0
作者：
Xin Bi
YiBao Jin
ShangFu Li
Dan Gao
YuYang Jiang
HongXia Liu
机构：
[1] Tsinghua University,Department of Chemistry
[2] Hong Kong Baptist University,Department of Chemistry
[3] Tsinghua University,State Key Laboratory Breeding Base
[4] Key Laboratory of Metabolomics at Shenzhen,Shenzhen Key Laboratory of Chemical Biology, Graduate School at Shenzhen
来源：
Science China Chemistry | 2014年 / 57卷
关键词：
liquid chromatography-mass spectrometry; linoleic acid; docosahexaenoic acid; docosanoic acid; edible oil;
D O I：
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中图分类号：
学科分类号：
摘要：
A sensitive and robust on-line LC/MS method was developed for quantitative determination of linoleic acid, docosahexaenoic acid and docosanoic acid from edible oil samples. The oil samples were dissolved in chloroform-isopropyl alcohol (20:80, v:v) solution and the three fatty acids were separated by HPLC with a C4 column using 10 mmol/L ammonium acetate-isopropyl alcohol-acetonitrile (20:40:40, v:v:v) mobile phase in isocratic elution. Electrospray ionization mass spectrometry with the selected ion recording monitoring was used to detect and quantify the fatty acid. The calibration curves were linear in the range of 10.00–5000 pg/mL for linoleic acid and docosanoic acid, and 1.000–500.0 pg/mL for docosahexaenoic acid. The limit of detection was 2.0 pg/mL for linoleic acid, 3.0 pg/mL for docosanoic acid, and 0.20 pg/mL for docosahexaenoic acid. The results showed that the method described in this paper could be utilized for rapid determination of three fatty acids at picogram levels in edible oils.
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页码：447 / 452
页数：5
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