Main content area

Development of a GC–MS/SIM method for the determination of phytosteryl esters

Tan, Siyuan, Niu, Yongjie, Liu, Liang, Su, Anping, Hu, Chingyuan, Meng, Yonghong
Food chemistry 2019 v.281 pp. 236-241
cooking fats and oils, detection limit, esters, gas chromatography-mass spectrometry, liquid-liquid extraction, monitoring, quantitative analysis, saponification, standard deviation
A gas chromatography-mass spectrometry (GC–MS) method with selected ion monitoring (SIM) was developed and validated for identification and quantitative analysis of three phytosteryl esters, i.e., campesteryl oletate, stigmasteryl oletate and β-sitosteryl oletate. The method is simple and efficient and achieved good separation of the three phytosteryl esters in 10 min without saponification and liquid-liquid extraction. A calibration curve for the three phytosteryl esters had a correlation coefficient (R2) better than 0.993. Detection limits were 0.42 mg/mL for campesteryl oletate, 0.32 mg/mL for stigmasteryl oletate and 0.80 mg/mL for β-sitosteryl oletate. The relative standard deviations (RSD) were within 5.47% for precision and stability for three edible oil samples. Recoveries were from 89.85% to 97.65% for each of the phytosteryl esters. These results suggest that the method can be used to identify and quantify the phytosteryl esters in oil samples.