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Rapid and sensitive detection of free fatty acids in edible oils based on chemical derivatization coupled with electrospray ionization tandem mass spectrometry

Liu, Ming, Wei, Fang, Lv, Xin, Dong, Xu-yan, Chen, Hong
Food chemistry 2018 v.242 pp. 338-344
cooking fats and oils, correlation, derivatization, detection limit, dissociation, free fatty acids, heat treatment, mass spectrometry
In this study, a strategy based on chemical derivatization coupled with electrospray ionizationtandem quadrupole mass spectrometry (ESI-MS/MS) for rapid and sensitive detection of FFAs in edible oils was developed. A derivative reagent (N,N-diethyl-1,2-ethanediamine, DEEA) was employed to selectively label carboxyl groups of FFAs to form an amino compound with a tertiary amino group. The DEEA derivative products could lose a characteristic neutral loss fragment of 73Da in collision-induced dissociation (CID), which enabled to discriminate and analyze the DEEA derived FFAs with neutral loss scan (NLS 73Da)under the positive ion mode of mass spectrometry. The assay was linear over the concentration range 0.5–200nmol/L with satisfactory correlation coefficients (R2≥0.9942), whilst the limit of detection and quantitation were 0.1–0.3nmol/L and 0.3–1.0nmol/L, respectively. Finally, the established method was applied to determine dynamic FFA formation in seven types of edible oils subjected to a microwave heating treatment test.