Characterization of Trans-Resveratrol in Peanut Oils Based on Solid-Phase Extraction with Loofah Sponge Combined with High-Performance Liquid Chromatography-Ultraviolet (HPLC-UV)

文献类型： 外文期刊

第一作者： Zhu, Yaqi

作者： Zhu, Yaqi;Liu, Rui;Ye, Tiantian;Yu, Qiongwei;Feng, Yuqi;Zhong, Saiyi;Peng, Xitian

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关键词： Loofah sponge(LS); Trans-resveratrol (TRA); Solid-phase extraction (SPE); High-performance liquid chromatography-ultraviolet (HPLC-UV); Peanut oils

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.498； 五年影响因子：3.226 ）

ISSN： 1936-9751

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收录情况： SCI

摘要： In this work, loofah sponge (LS) was treated with sodium hydroxide to remove lignin and hemicellulose and retain hydroxyl-rich cellulose on its surface. The treated LS was used for solid-phase extraction (SPE) of trans-resveratrol (TRA) based on their hydrogen bond interactions. A new simple method for the determination of TRA in peanut oils was developed by coupling LS-based SPE with high-performance liquid chromatography-ultraviolet detection (HPLC-UV). The linear range of the developed method was within the range of 25-2500 ng/g with a satisfactory correlation coefficient (R-2) of 0.9995 and the limit of detection (LOD) of 6.6 ng/g. In addition, the recoveries of TRA ranged from 93.8 to 98.6% with relative standard deviations (RSDs) of less than 1.8%. Finally, the developed method was successfully applied to the analysis of TRA in several different peanut oils as well as other vegetable oils. The results showed that only peanut oils contained TRA, which can be used for identifying the adulteration of peanut oils.

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