Free fatty acids profiling in cold-pressed rapeseed oil pretreated by microwave

Ming Liu, Chang Zheng, Pingmei Guo, Xuyan Dong, Fang Wei, Hong Chen, Fenghong Huang

油料作物学报(英文版). 2017, 2(02): 71-83

油料作物学报(英文版) ›› 2017, Vol. 2 ›› Issue (02) : 71-83. DOI: 10.1016/j.ocsci.2016-0030

Free fatty acids profiling in cold-pressed rapeseed oil pretreated by microwave

  • Ming Liu, Chang Zheng, Pingmei Guo, Xuyan Dong, Fang Wei, Hong Chen, Fenghong Huang
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Free fatty acids profiling in cold-pressed rapeseed oil pretreated by microwave

  • Ming Liu, Chang Zheng, Pingmei Guo, Xuyan Dong, Fang Wei, Hong Chen, Fenghong Huang
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摘要

This study proposed a strategy based on simple chemical derivatization coupled with neutral loss scan tandem to electrospray ionization source of mass spectrometer(NLS-ESI-MS/MS) for rapid and sensitive detection of free fatty acids(FFAs) in coldpressed rapeseed oils without sample purification and enrichment. The method was applied to investigate contents of FFAs and their changes in cold-pressed rapeseed oil pretreated by microwave. Results showed that main FFAs in rapeseed oil control samples were myristic acid(C14:0), palmitic acid(C16:0), stearic acid(C18:0), oleic acid(C18:1), linoleic acid(C18:2) and linolenic acid(C18:3). The highest content of C18:1 was 7163.69 nmol/g and C18:2 was 5221.18 nmol/g among 8 oil samples. FFAs generally increased after microwave pretreatment except C14:0 in oil sample of ‘Xinyou 17' and ‘Suyou 6'. C18:1 and C18:2 significantly changed(P<0.05) after microwave pretreatment. With this established simple, practical and reliable analysis approach, changes of FFAs would be monitored to ensure safety and quality of edible oils. A powerful tool is provided for thermal degradation mechanism research of edible oils.

Abstract

This study proposed a strategy based on simple chemical derivatization coupled with neutral loss scan tandem to electrospray ionization source of mass spectrometer(NLS-ESI-MS/MS) for rapid and sensitive detection of free fatty acids(FFAs) in coldpressed rapeseed oils without sample purification and enrichment. The method was applied to investigate contents of FFAs and their changes in cold-pressed rapeseed oil pretreated by microwave. Results showed that main FFAs in rapeseed oil control samples were myristic acid(C14:0), palmitic acid(C16:0), stearic acid(C18:0), oleic acid(C18:1), linoleic acid(C18:2) and linolenic acid(C18:3). The highest content of C18:1 was 7163.69 nmol/g and C18:2 was 5221.18 nmol/g among 8 oil samples. FFAs generally increased after microwave pretreatment except C14:0 in oil sample of ‘Xinyou 17' and ‘Suyou 6'. C18:1 and C18:2 significantly changed(P<0.05) after microwave pretreatment. With this established simple, practical and reliable analysis approach, changes of FFAs would be monitored to ensure safety and quality of edible oils. A powerful tool is provided for thermal degradation mechanism research of edible oils.

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导出引用
Ming Liu, Chang Zheng, Pingmei Guo, Xuyan Dong, Fang Wei, Hong Chen, Fenghong Huang. Free fatty acids profiling in cold-pressed rapeseed oil pretreated by microwave. 油料作物学报(英文版). 2017, 2(02): 71-83 https://doi.org/10.1016/j.ocsci.2016-0030
Ming Liu, Chang Zheng, Pingmei Guo, Xuyan Dong, Fang Wei, Hong Chen, Fenghong Huang. Free fatty acids profiling in cold-pressed rapeseed oil pretreated by microwave. Oil Crop Science. 2017, 2(02): 71-83 https://doi.org/10.1016/j.ocsci.2016-0030

基金

supported by National Natural Science Foundation of China (31571926);; Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2013-OCRI);; Central Public-interest Scientific Institution Basal Research Fund of Ministry of Agriculture (1610172016005)

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