期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 65, 期 51, 页码 11320-11328出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b04566
关键词
malondialdehyde; 4-hydroxy-2-hexenal; 4-hydroxy-2-nonenal; vegetable oil; oxidation; reversed-phase high performanceliquid chromatography
资金
- National Key Research and Development Program of China [2016YFD0400401-5, 2017YFC1600405]
- National Natural Science Fund of China [31771895, 31471677, 31271885]
- National Hi-tech Research and Development Project of China [2013AA102103]
- Public Welfare (Agriculture) Research Project [201303072]
- Fundamental Research Funds for the Central Universities of China
- Guangdong Province Laboratory for Green Processing of Natural Products and Product Safety
A group of toxic aldehydes such as, malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE) have been found in various vegetable oils and oil-based foods. Then simultaneous determination of them holds a great need in both the oil chemistry field and food field. In the present study, a simple and efficient analytical method was successfully developed for the simultaneous separation and detection of MDA, HHE, and HNE in vegetable oils by reversed phase-high-performance liquid chromatography (RP-HPLC) coupled with photodiode array detector (PAD) at dual-channel detection mode. The effect of various experimental factors on the extraction performance, such as coextraction solvent system, butylated hydroxytoluene addition, and trichloroacetic acid addition were systematically investigated. Results showed that the linear ranges were 0.02-10.00 mu g/mL for MDA, 0.02-4.00 mu g/mL for HHE, and 0.03-4.00 mu g/mL for HNE with the satisfactory correlation coefficient of >0.999 for all detected aldehydes. The limit of detection (LOD) and limit of quantification (LOQ) of MDA, HHE, and HNE were similar to 0.021and 0.020 mu g/mL, 0.009 and 0.020 mu g/mL, and 0.014 and 0.030 mu g/mL, respectively. Their recoveries were 99.64-102.18%, 102.34-104.61%, and 98.87-103.04% for rapeseed oil and 96.38-98.05%, 96.19-101.34%, and 96.86-99.04% for French fries, separately. Under the selected conditions, the developed methods was successfully applied to the simultaneous determination of MDA, HHE, and HNE in different tested vegetable oils. The results indicated that this method could be employed for the quality assessment of vegetable oils.
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