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screening of phenolic antioxidants in edible oils by hptlc-dpph assay and ms confirmation
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نویسنده
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wang liao ,chen yisheng ,ye zhiyang ,hellmann bernhard ,xu xueming ,jin zhengyu ,ma qinqin ,yang na ,wu fengfeng ,jin yamei
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منبع
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food analytical methods - 2018 - دوره : 11 - شماره : 11 - صفحه:3170 -3178
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چکیده
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The cytotoxicity of phenolic antioxidants had attracted marked attention, posing serious challenges to food safety. this paper presented a screening method for two major phenolic antioxidants (butylated hydroxytoluene and tert-butylhydroquinone) added in edible oils. to specifically visualize the targeted compounds after developing with toluene/ethyl acetate/methanol 8:1:1 (v/v/v) to 70 mm solvent front, the plate was subjected to a standardized 1,1-diphenyl-2-picrylhydrazyl assay. in addition to synoptical eye inspection, accurate quantification was realized by modified densitometric measurements: fluorescence mode, excitation wavelength 530 nm (d2 and w lamp) without optical filter, which offered satisfactory sensitivity (8.5–17.5 mg/kg) and acceptable linearity (r2 > 0.999 within 50–200 ng/zone). moreover, the established method was validated with edible oil samples, against eu directive 2006/52/ec. apart from that, the unambiguous confirmation of positive results was conveniently achieved by tlc-ms interface-mediated mass spectrometry. featuring the merits of screening conception, the proposed method not only reached the goal of accurate quantification and conclusive identification of multi-phenolic antioxidants, but also excellently balanced the simplicity, detectability, and throughput of the screening workup. therefore, it might be an attractive alternative to conventional methods.
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کلیدواژه
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hptlc ,dpph ,phenolic antioxidant ,quantitative screening
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آدرس
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jiangnan university, school of food science and technology, collaborative innovation center of food safety and quality control in jiangsu province, state key laboratory of food science and technology, national engineering lab for cereal fermentation technology, china, jiangnan university, school of food science and technology, collaborative innovation center of food safety and quality control in jiangsu province, state key laboratory of food science and technology, national engineering lab for cereal fermentation technology, china, jiangnan university, school of food science and technology, collaborative innovation center of food safety and quality control in jiangsu province, state key laboratory of food science and technology, national engineering lab for cereal fermentation technology, china, justus liebig university giessen, institute of nutritional science, and interdisciplinary research center, germany, jiangnan university, school of food science and technology, collaborative innovation center of food safety and quality control in jiangsu province, state key laboratory of food science and technology, national engineering lab for cereal fermentation technology, china, jiangnan university, school of food science and technology, collaborative innovation center of food safety and quality control in jiangsu province, state key laboratory of food science and technology, national engineering lab for cereal fermentation technology, china, sichuan normal university, college of life science, china, jiangnan university, school of food science and technology, collaborative innovation center of food safety and quality control in jiangsu province, state key laboratory of food science and technology, national engineering lab for cereal fermentation technology, china, jiangnan university, school of food science and technology, collaborative innovation center of food safety and quality control in jiangsu province, state key laboratory of food science and technology, national engineering lab for cereal fermentation technology, china, jiangnan university, school of food science and technology, collaborative innovation center of food safety and quality control in jiangsu province, state key laboratory of food science and technology, national engineering lab for cereal fermentation technology, china
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Authors
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