Abstract:
:A method based on comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOF/MS) was developed to analyze steroidal compounds in vegetable oils, which could provide better separation and higher sensitivity than conventional one dimensional gas chromatography, and allowed determination of 31 sterols and triterpene alcohols in one injection. Furthermore, the approach also permitted separation and detection of small amounts of other compounds (may be steroidal compounds whose molecular structures have not been confirmed), which were obscured in the lower-resolution single-column technique. With the help of the GC × GC system, a more elaborate and complete information regarding the distributions and concentrations of free phytosterols and triterpene alcohols in safflower seed oil, soybean oil, rapeseed oil, sunflower seed oil and peanut oil were obtained. The proposed method could potentially open a new opportunity for the more in-depth knowledge of the steroidal compounds of vegetable oils.
journal_name
Food Chemjournal_title
Food chemistryauthors
Xu B,Zhang L,Ma F,Zhang W,Wang X,Zhang Q,Luo D,Ma H,Li Pdoi
10.1016/j.foodchem.2017.10.114subject
Has Abstractpub_date
2018-04-15 00:00:00pages
415-425eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31752-1journal_volume
245pub_type
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