Identification and quantitation of carbon-carbon double bond isomers of fatty acid in livestock and poultry meat

文献类型： 外文期刊

第一作者： Xu, Chenyang

作者： Xu, Chenyang;Feng, Xiaohui;Xing, Weihai;Tang, Chaohua;Yang, Youyou;Zhang, Junmin;Sun, Xiaojie

作者机构：

关键词： Double bond isomers; Fatty acids; LC-Q/ToF; Livestock and poultry meat; Paterno;-B & uuml;chi reaction

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2024 年 196 卷

页码：

收录情况： SCI

摘要： Livestock and poultry meat is one of the main consumption sources of fatty acids (FAs) in China. FAs are the main component of lipids and essential nutrients for the human body. The location of carbon-carbon double bond (C=C) in unsaturated fatty acids (UFAs) significantly affects the nutrition and flavor quality of meat products. This study established an analytical method for identifying the C=C positions of UFAs based on the Paterno B & uuml;chi (PB) reaction using ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF). The FA extract was derivatized with 2-acetylpyridine under ultraviolet light at 254 nm. The derivatized FA was then analyzed using targeted MS/MS mode in positive electrospray ionization. Limits of detection (LOD) and limits of quantitation (LOQ) of 21 UFAs were 0.004-0.680 and 0.013-2.267 mu g/L, respectively. Furthermore, for the diagnostic ions at the same functional group terminal fragmented from derivatives of FA C=C isomers, the abundance ratio was linear with that of the corresponding content, which could be applied to non-targeted screening of C--C - - C positions in FAs. Based on this method, a total of 28 UFAs were screened in five types of livestock and poultry meats in this study. Among them, four isomers of C17:1, four of C18:1, two of C18:2, two of C20:3 and two of C22:5 were identified. The precise identification and quantitation of the double bond positions of fatty acids will be of great significance for the exploration of the nutritional components in livestock and poultry meat.

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