期刊
FOOD CHEMISTRY
卷 176, 期 -, 页码 465-471出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.12.082
关键词
Adulteration; Isoflavones; Resveratrols; Mixed-mode solid-phase extraction (SPE); Liquid chromatography-tandem mass; spectrometry (LC-MS/MS)
资金
- Project of National Science 82 Technology Pillar Plan [2012BAK081303]
- National Natural Science Foundation of China [31201447, 21205118]
- Deutscher Akademischer Austausch Dienst (DAAD)
- National Key Project for Agro-product Quality & Safety Risk Assessment, PRC [GJFP2014006]
To ensure authenticity of vegetable oils, isoflavones (genistein, genistin, daidzein and daidzin) and resveratrols (cis-resveratrol and trans-resveratrol) were selected as the putative markers for adulteration of soybean and peanut oils. Firstly, mixed mode solid-phase extraction coupled with liquid chromatography tandem mass spectrometry (mixed-mode SPE LC-MS/MS) method was developed to analyze isoflavones and resveratrols in vegetable oils. The concentration of marker compounds in vegetable oils were 0.08-1.47 mg kg(-1) for daidzein, ND-78.9 mu g kg(-1) for daidzin, 0.40-5.89 mg kg(-1) for genistein, 1.2-114.9 mu g kg(-1) for genistin, 3.1-85.0 mu g kg-1 for trans-resveratrol and 1.9-51.0 mu g kg(-1) for cis-resveratrol, which are compatible with the raw materials for oil press. Additionally, the applicability of this method has been successfully tested in thirteen vegetable oils from the market. Mixed-mode SPE LC-MS/MS method can simultaneously detect isoflavones and resveratrols in vegetable oils and assess adulteration and quality of soybean and peanut oils. (C) 2014 Elsevier Ltd. All rights reserved.
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