首页|Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS
Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS
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An isotope dilution ultra-performance liquid chromatography-triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds of α,β-unsaturated aldehydes,namely 4-hydroxy-2-hexenal(4-HHE)and 4-hydroxy-2-nonenal(4-HNE),in foods.The proposed method exhibited a linear range of 10-1000 ng/mL with a limit of detection of 0.1-2.0ng/g and a limit of quantification of 0.3-5.0ng/g.The re-covery rates of these typical toxic aldehydes(i.e.,4-HHE,4-HNE)and their d3-labeled analogues were 91.54％-105.12％with a low matrix effect.Furthermore,this proposed method was successfully applied to a real frying system and a simulated digestion system,wherein the contents of 4-HHE and 4-HNE were determined for both.Overall,the obtained results provide strong support for further research into the production of 4-HHE and 4-HNE resulting from foods during oil digestion and frying.
Feng Wang、Yun Cui、Dongjie Liu、Charles Brennan、Soottawat Benjakul、Weiwei Cheng、Gengsheng Xiao、Lukai Ma
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Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs,College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China
School of Science,Royal Melbourne Institute of Technology University,Melbourne,Australia
International Center of Excellence in Seafood Science and Innovation,Faculty of Agro-Industry,Prince of Songkla University,Songkhla 90110,Thailand
College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China
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国家自然科学基金Guangdong Basic and Applied Research FoundationFundamental and Applied Basic Research Fund for Young Scholars of Guangdong ProvinceGuangdong Key Laboratory of Science and Technology of Lingnan Specialty Foods
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