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

Xin Bi; Yibao Jin; Shangfu Li; Dan Gao; Yuyang Jiang; Hongxia Liu

doi:10.1007/s11426-013-4934-5

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

Xin Bi, Yibao Jin, Shangfu Li, Dan Gao^*, Yuyang Jiang, Hongxia Liu^*

^*Corresponding author for this work

Department of Chemistry

Research output: Contribution to journal › Journal article › peer-review

7 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	447-452
Number of pages	6
Journal	Science China Chemistry
Volume	57
Issue number	3
Early online date	24 Aug 2013
DOIs	https://doi.org/10.1007/s11426-013-4934-5
Publication status	Published - Mar 2014

User-Defined Keywords

docosahexaenoic acid
docosanoic acid
edible oil
linoleic acid
liquid chromatography-mass spectrometry

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10.1007/s11426-013-4934-5

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

abstract = "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.",

keywords = "docosahexaenoic acid, docosanoic acid, edible oil, linoleic acid, liquid chromatography-mass spectrometry",

author = "Xin Bi and Yibao Jin and Shangfu Li and Dan Gao and Yuyang Jiang and Hongxia Liu",

note = "We are grateful to Ministry of Science and Technology of China under Contract (2012ZX09506001-010), the National High Technology Research and Development Program of China (2013AA092902) and the National Natural Science Foundation of China (21172129) for financial support. What{\textquoteright}s more, we greatly appreciate Prof. Stephen Chung (the University of Hong Kong) concerning improvement to this paper. Publisher copyright: {\textcopyright} Science China Press and Springer-Verlag Berlin Heidelberg 2013",

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T1 - Rapid and sensitive determination of fatty acids in edible oil by liquid chromatography-electrospray ionization tandem mass spectrometry

AU - Bi, Xin

AU - Jin, Yibao

AU - Li, Shangfu

AU - Gao, Dan

AU - Jiang, Yuyang

AU - Liu, Hongxia

N1 - We are grateful to Ministry of Science and Technology of China under Contract (2012ZX09506001-010), the National High Technology Research and Development Program of China (2013AA092902) and the National Natural Science Foundation of China (21172129) for financial support. What’s more, we greatly appreciate Prof. Stephen Chung (the University of Hong Kong) concerning improvement to this paper. Publisher copyright: © Science China Press and Springer-Verlag Berlin Heidelberg 2013

PY - 2014/3

Y1 - 2014/3

N2 - 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.

AB - 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.

KW - docosahexaenoic acid

KW - docosanoic acid

KW - edible oil

KW - linoleic acid

KW - liquid chromatography-mass spectrometry

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VL - 57

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JO - Science China Chemistry

JF - Science China Chemistry

IS - 3

ER -

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

Abstract

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