Rapid and sensitive detection of free fatty acids in edible oils based on chemical derivatization coupled with electrospray ionization tandem mass spectrometry

文献类型： 外文期刊

第一作者： Wei, Fang

作者： Wei, Fang

作者机构：

关键词： Mass spectrometry;Free fatty acids;Chemical derivatization;Neutral loss;Edible oils

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 242 卷

页码：

收录情况： SCI

摘要： In this study, a strategy based on chemical derivatization coupled with electrospray ionizationtandem quadru-pole mass spectrometry (ESI-MS/MS) for rapid and sensitive detection of FFAs in edible oils was developed. A derivative reagent (N, N-diethyl-1,2-ethanediamine, DEEA) was employed to selectively label carboxyl groups of FFAs to form an amino compound with a tertiary amino group. The DEEA derivative products could lose a characteristic neutral loss fragment of 73 Da in collision-induced dissociation (CID), which enabled to discriminate and analyze the DEEA derived FFAs with neutral loss scan (NLS 73 Da) under the positive ion mode of mass spectrometry. The assay was linear over the concentration range 0.5-200 nmol/L with satisfactory correlation coefficients (R-2 >= 0.9942), whilst the limit of detection and quantitation were 0.1-0.3 nmol/L and 0.3-1.0 nmol/L, respectively. Finally, the established method was applied to determine dynamic FFA formation in seven types of edible oils subjected to a microwave heating treatment test.

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