Abstract：
:A rapid and accurate method by liquid chromatography/tandem mass spectrometry (LC-MS/MS) using positive electrospray was established for the determination of ricinine in cooking oils. The homogenized samples, spiked with (13)C6-labelled ricinine as an internal standard, were extracted using ethanol/water (20:80, v/v) and purified by dispersive solid-phase extraction (dSPE) using primary-secondary amine (PSA) and C18 as adsorbents. The extract was separated in a short C18 reversed-phase column using methanol/water (25:75, v/v) as the mobile phase and detected in multiple reaction monitoring (MRM) mode with the absolute matrix effect of 93.2-102.2%. The alkali-metal adduct ions were discussed and the mass/mass fragmentation pathway was explained. Ricinine showed good linearity in the range of 0.5-50.0 μg/kg with the limit of quantitation 0.5 μg/kg. The recoveries were between 86.0% and 98.3% with the intra- and inter-day RSDs of 2.6-7.0%, 5.5-10.8%, respectively. This method could be applied to the rapid quantification of ricinine in cooking oils.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cai M,Chen X,Wei X,Pan S,Zhao Y,Jin Mdoi
10.1016/j.foodchem.2014.02.114subject
Has Abstractpub_date
2014-09-01 00:00:00pages
459-65eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00299-4journal_volume
158pub_type
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