Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7593424 | Food Chemistry | 2015 | 7 Pages |
Abstract
To ensure authenticity of vegetable oils, isoflavones (genistein, genistin, daidzein and daidzin) and resveratrols (cis-resveratrol and trans-resveratrol) were selected as the putative markers for adulteration of soybean and peanut oils. Firstly, mixed mode solid-phase extraction coupled with liquid chromatography tandem mass spectrometry (mixed-mode SPE LC-MS/MS) method was developed to analyze isoflavones and resveratrols in vegetable oils. The concentration of marker compounds in vegetable oils were 0.08-1.47 mg kgâ1 for daidzein, ND-78.9 μg kgâ1 for daidzin, 0.40-5.89 mg kgâ1 for genistein, 1.2-114.9 μg kgâ1 for genistin, 3.1-85.0 μg kgâ1 for trans-resveratrol and 1.9-51.0 μg kgâ1 for cis-resveratrol, which are compatible with the raw materials for oil press. Additionally, the applicability of this method has been successfully tested in thirteen vegetable oils from the market. Mixed-mode SPE LC-MS/MS method can simultaneously detect isoflavones and resveratrols in vegetable oils and assess adulteration and quality of soybean and peanut oils.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xin Zhao, Fei Ma, Peiwu Li, Guangming Li, Liangxiao Zhang, Qi Zhang, Wen Zhang, Xiupin Wang,