日本質量分析学会 第67回質量分析総合討論会

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第2日 5月16日(木)  P会場(多目的ホール)

Simultaneous Determination of 36 Carbonyl Compounds in Cooking Oil by Liquid Chromatography–Tandem Mass Spectrometry

(CSMU)
oYang, Ya-chiTsai, Yi-hungChao, Mu-rongHu, Chiung-wen

Cooking oils contain abundant unsaturated fatty acids. These unsaturated fatty acids however can easily undergo oxidation to form carbonyl compounds during cooking process (e.g., deep-frying). Carbonyl compounds are reactive and can covalently bind to the nucleophilic sites of nucleic acids, possibly leading to mutagenesis and cancer.
We develop a liquid chromatography–tandem mass spectrometry method to measure 36 carbonyl compounds, including formaldehyde, 2 ketones, 9 alkanals, 21 alkenals, and 3 α,β-unsaturated aldehydes. The oil was initially derivatized with 2,4-dinitrophenylhydrazine prior to LC-MS/MS analysis. The derivatized oil sample was injected onto the C8 column interfaced with an API 3000 triple-quadrupole mass spectrometer operating in negative ion multiple reaction-monitoring mode. The mobile phase consisted of different proportions of methanol in formic acid aqueous.
This method was applied to investigate the carbonyl compound formations in oil before and after deep-frying. The results showed that formaldehyde and ketones were not significantly increased in oil after deep-frying. However, other carbonyl compounds were dramatically increased, including alkanals (1.9-6.4 folds), alkenals (1.3-1128 folds) and α,β-unsaturated aldehydes (24-163 folds). The proposed method could be useful in assessing carbonyl compounds in oil and could further help to ensure the quality and safe use of cooking oils.