Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 92, Issue -, Pages 250-257Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.02.035
Keywords
Frying oil; Fatty acid methyl esters; Epoxy stearic acids; Solid phase extraction; Gas chromatograph
Categories
Funding
- Natural Science Foundation of China [31671786]
- Research Fund of National 13th Five-Year Plan of China [2016YFD0401404]
- Northern jiangsu province science and technology projects [BN2016137]
- Fundamental Research Funds for the Central Universities [JUSRP51501]
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An improved preparation method based on solid phase extraction (SPE) for determination of epoxy fatty acids derived from oleic acid in frying oils was developed. A three-step separation of fatty acid methyl esters (FAMEs) by SPE on a silica gel column was proposed, and quantification by gas chromatograph with a flame ionization detector (GC-FID) was performed. The limits of detection (LODs) of trans- and cis-epoxy stearic acid (ESA) were 6.32 and 13.09 mu g/mL, respectively. And the limits of quantification (LOQs) ranged from 20.87 to 43.19 mu g/mL with recoveries ranging from 89.32% to 107.08%. Good reproducibility was observed, with an intraday relative standard deviations of 0.93-2.35%, and an interday relative standard deviations of 2.44-11.68%. Results showed total levels of ESAs in different oil samples were in the range of 235.65-5916.05 mg/kg, and the contents of ESAs increased with the increase of frying time. Thus, combining the improved sample preparation method for ESAs analysis with the separation on a fused-silica capillary column using GC is highly useful for determination of ESAs in frying oils.
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