Journal
FOOD CHEMISTRY
Volume 432, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.137293
Keywords
Edible vegetable oil; Glycidyl fatty acid ester; HPLC-ESI-QQQ-MS/MS; Cryo-degreasing; Dispersive solid-phase extraction; Validation
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This study developed a simple and effective analytical method for molecular recognition using mass spectrometry fragmentation patterns, and simultaneously quantified common GEs in complex fatty matrices. The application of this method can play a crucial role in ensuring food safety.
Glycidyl fatty acid esters (GEs) have been identified as food contaminants that can form during the processing and heating of edible oils. Their widespread occurrence raises potential concerns for consumers. This study aimed to develop a simple and effective analytical method for molecular recognition using mass spectrometry fragmentation patterns. Furthermore, it sought to simultaneously and quantitatively determine five common GEs in highly complex fatty matrices (oils) using high-performance liquid chromatography-triple quadrupole tandem mass spectrometry (HPLC-ESI-QQQ-MS/MS). An extraction method using acetonitrile was used, and the purification of the extract was optimized using cryo-degreasing-tandem dispersive solid-phase extraction (d-SPE) to eliminate fatty interferents. The method validation yielded recoveries ranging from 81.17% to 109.28% and the method precision was < 10.00%. The limits of quantification ranged from 0.08 to 0.21 ng/g, which is below the current legal limits. This approach may play a crucial role in ensuring food safety.
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