Simultaneous Determination Of Multiple Characteristic Components In Edible Vegetable Oils

Edible vegetable oil not only provides energy for the body, but also contains manny kinds of nutrients, such as essential fatty acids, plant sterols, vitamins and phenolic compounds and so on. So vegetable oil is necessary for people’s daily dietary. Soybean oil and peanut oil are major edible oils in China. For the profit oil adulteration is prevalent in domestic and overseas, which threatens public health and legitimate rights. Furthermore, the kinds of vegetable oils in the market are various and the price difference is significant. Reliable and effective means of nutritional function evaluation are lack. Analysis the chemical composition of edible oil and develop simultaneous determination of multiple characteristic components in edible vegetable oils, which play an inportant role in promoting the identification of oil adulteration and nutritional function evaluation.In the study, establish a method using mixed-mode SPE coupled with LC–MS/MS for simultaneous determination of isoflavones and resveratrols in vegetable oils. Develop a method using MSPE coupled with LC–MS/MS for simultaneous determination of eight kinds of phenolic compounds in vegetable oils, which is applied for vegetable oils classification and oil adulteration identification.1. Isoflavones(genistein, genistin, daidzein and daidzin) and resveratrols(cis- and trans-) were selected as the characteristic markers. Mixed-mode SPE LC-MS/MS method was developed for simultaneous determination of isoflavones and resveratrols in vegetable oils. The LOD and LOQ of genistein, genistin, daidzein,daidzin, cis-resveratrol and trans- resveratrol were calculated as 0.32 and 1.00μg/kg, 0.02 and 0.07μg/kg, 0.02 and 0.07μg/kg, 0.02 and 0.07μg/kg, 0.11 and 0.30μg/kg and 0.12 and 0.40μg/kg, respectively. The recoveries of isoflavones and resveratrols in vegetable oils were in the range of 80.9-117.2% with RSD of less than 6.3%.Through the developed method, thirteen representative vegetable oils can be classfied correctly. Isoflavones and resveratrols can be used for identification of peanut oil and soybean oil adulteration.2. Developed a simultaneous determination of eight kinds of phenolic compounds in vegetable oil. The LOD and LOQ of gallic acid, catechin, caffeic acid, p-coumaric acid, sinapic acid, ferulic acid,chlorogenic acid and cinnamic acid were calculated as 0.06 and 0.2μg/kg, 0.6 and 2.0μg/kg, 0.07 and 0.21μg/kg, 0. 3 and 1.01μg/kg, 0.3 and 1.0μg/kg, 0.3 and 1.0μg/kg, 0.06 and 0.2μg/kg, 0.3 and 1.01μg/kg, respectively. The recoveries of phenolic compounds in vegetable oils were in the range of 85.0-110.0% with RSD of less than 12%. Eight kinds of phenolic compounds contents in representative ten kinds of vegetable oils were detected by the method.