NDLI: Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS

Content Provider	Springer Nature Link
Author	Song, Hui Wu, Haihong Geng, Zhiming Sun, Chong Ren, Shuang Wang, Daoying Zhang, Muhan Liu, Fang Xu, Weimin
Copyright Year	2016
Abstract	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 μm) 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 μg/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 μg/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 μg/g for 13-HODE, 0.13–1.82 μg/g for 9,10-DHODE, and 0.49–10.12 μg/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.
Starting Page	2832
Ending Page	2841
Page Count	10
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	9
Issue Number	10
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2016-03-15
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Hydroxyl fatty acids Linoleic acid Cured meat High performance liquid chromatography Tandem mass spectrometry Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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