Journal
FOOD CHEMISTRY
Volume 158, Issue -, Pages 459-465Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.02.114
Keywords
Cooking oil; Ricinine; Dispersive solid-phase extraction (dSPE); LC-MS/MS
Funding
- National Natural Science Foundation of China [21377114]
- Advanced Key Program of Agriculture and Social Development Funds of Ningbo, China [2011C11021]
- Zhejiang Provincial Analytical Foundation of China [2013C37089]
- Zhejiang Provincial Natural Science Foundation [LY12H26003]
- Zhejiang Provincial Program for the Cultivation of High-level Innovative Health Talents
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A rapid and accurate method by liquid chromatography/tandem mass spectrometry (LC-MS/MS) using positive electrospray was established for the determination of ricinine in cooking oils. The homogenized samples, spiked with C-13(6)-labelled ricinine as an internal standard, were extracted using ethanol/water (20:80, v/v) and purified by dispersive solid-phase extraction (dSPE) using primary-secondary amine (PSA) and C18 as adsorbents. The extract was separated in a short 08 reversed-phase column using methanol/water (25:75, v/v) as the mobile phase and detected in multiple reaction monitoring (MRM) mode with the absolute matrix effect of 93.2-102.2%. The alkali-metal adduct ions were discussed and the mass/mass fragmentation pathway was explained. Ricinine showed good linearity in the range of 0.5-50.0 mu g/kg with the limit of quantitation 0.5 mu g/kg. The recoveries were between 86.0% and 98.3% with the intra- and inter-day RSDs of 2.6-7.0%, 5.5-10.8%, respectively. This method could be applied to the rapid quantification of ricinine in cooking oils. Crown Copyright (C) 2014 Published by Elsevier Ltd. All rights reserved.
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