您好，欢迎访问江苏省农业科学院 机构知识库！
江苏省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE 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： Hydroxyl fatty acids;Linoleic acid;Cured meat;High performance liquid chromatography;Tandem mass spectrometry

期刊名称：FOOD ANALYTICAL METHODS （ 2020影响因子：3.366； 五年影响因子：3.07 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： A method was developed for simultaneous determination of 13-hydroxyoctadecadienoic acid (13-HODE), 9,10-dihydroxyoctadecenoic acid (9,10-DHODE), and 9,10,13-trihydroxyoctadecenoic acid (9,10,13-THODE) in cured meat products. The analytes, extracted with methanol and cleaned by solid phase extraction, were separated on an XBridge C18 column (150*4.6 mm, 5 mu m) with a mobile phase consisting of 0.1 % formic acid in water and acetonitrile, followed by detection with an electrospray ionization tandem mass spectrometry in negative-ion mode. The proposed method produced satisfactory reliability, sensitivity, and accuracy. Recoveries of the three analytes within the spiking range of 0.5-40 mu g/g were 80.0-97.8 %, and limits of quantification of 13-HODE, 9,10-DHODE, and 9,10,13-THODE were 0.4, 0.025, and 0.05 mu g/g, respectively. The method was successfully employed to detect the three fatty acids with hydroxyl(s) in cured meat products. It was shown that all samples contained the three analytes simultaneously, with concentrations ranging 1.40-100.77 mu g/g for 13-HODE, 0.13-1.82 mu g/g for 9,10-DHODE, and 0.49-10.12 mu g/g for 9,10,13-THODE, respectively. The analytical result also indicated there were isomers of analytes, and the real content of fatty acids with hydroxyl(s) from oxidation of LA might be much higher.

  • 相关文献

[1]Simultaneous determination of Ltx and Ltxd 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.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江苏省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台