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Simultaneous determination of Ltx and Ltxd in cured meat products by LC/MS/MS

文献类型： 外文期刊

作者： Song, Hui 1 ; Wu, Haihong 1 ; Geng, Zhiming 1 ; Sun, Chong 1 ; Ren, Shuang 1 ; Wang, Daoying 1 ; Zhang, Muhan 1 ; Liu, Fa 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China

3.Collaborat Innovat Ctr Meat Prod & Proc, Nanjing 21009

关键词： Linoleic acid;Cured meat;Leukotoxin;Leukotoxin-diol;High performance liquid chromatography;Tandem mass spectrometry

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

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收录情况： SCI

摘要： 9,10-Epoxyoctadec-12-enoic acid (Ltx) and 9,10-dihydroxy-12-octadecenoic acid (Ltxd), oxidation products of Linoleic acid, are of biological significance. In this paper, a method was developed for simultaneous determination of Ltx and Ltxd in cured meat products. The analytes were separated by high performance liquid chromatography and detected with tandem mass spectrometry. The method was of satisfactory performances with the quantification limits of 0.64 mu g/g and 0.025 mu g/g for Ltx and Ltxd, respectively. The method was employed to detect the analytes in cured meat products, and 21 out 26 samples were found to contain Ltx and Ltxd simultaneously, in ranges of 0.77-6.90 mu g/g and 0.17-3.93 mu g/g, respectively. The result also indicated there were isomers of Ltx and Ltxd in samples, and the final amount of Ltxds after ingestion might be much higher than those originally detected in cured meats. More attention should be paid to Ltxs and Ltxds in cured meat products. (C) 2016 Elsevier Ltd. All rights reserved.

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[1]Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS. Song, Hui,Wu, Haihong,Geng, Zhiming,Sun, Chong,Ren, Shuang,Wang, Daoying,Zhang, Muhan,Liu, Fang,Xu, Weimin,Song, Hui,Ren, Shuang,Xu, Weimin.

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