Method for Quantifying Oxidized Fatty Acids in Food Samples Using Ultra-High Pressure Liquid Chromatography-Tandem Mass Spectrometry
摘要
While most studies on lipid oxidation in food have focused on the formation of hydroperoxides (primary lipid oxidation products) and volatile compounds (secondary oxidation products), recent studies have pointed toward the formation of additional primary lipid oxidation products, including fatty acid epoxides, ketones, diols, and hydroxides. These products can be formed via autoxidation or enzymatic oxidation. Here, we describe the methods for the extraction and the hydrolysis of 76 oxidized fatty acids from food samples and their quantitation by ultra-high pressure liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) operating in negative ionization mode and dynamic multiple reaction monitoring (dMRM) conditions.