DOI: 10.3724/SP.J.1123.2017.09027

Chinese Journal of Chromatography (色谱) 2018/36:1 PP.43-50

Determination of fatty acids in natural cream and artificial cream by comprehensive two-dimensional gas chromatography-mass spectrometry

A method for the determination of 37 fatty acids in natural cream and artificial cream was developed by comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). The samples were extracted with toluene and acetyl chloride-methanol (1:9,v/v) solution was added to the extract for fat esterification. Finally, the fatty acids were analyzed by GC×GC-MS. The GC conditions were as follows:a DB-5 column (30 m×0.25 mm×0.25 μm) was set as the 1st dimensional column and a BPX-50 column (2.5 m×0.1 mm×0.25 μm) was the 2nd dimensional column. The primary oven temperature was programmed from 50℃ (held for 2 min) to 180℃ at a rate of 20℃/min, followed by an increase to 250℃ at 2.5℃/min, then raised up to 300℃ (held for 5 min) at 3℃/min. The ion source temperature was 200℃ with auxiliary temperature of 300℃ in scan mode. All fatty acids were separated effectively and determined accurately while the modulation period was 5s and the scan range of MS was m/z 40-385. This procedure was applied to analyze the fatty acids in commercial natural cream and artificial cream from Chinese markets, among which we found the characteristic components in different kinds of samples. Compared with gas chromatography-flame ionization detector (GC-FID), GC×GC-MS method was more sensitive and more components of fatty acids were detected. Conclusively, this work suggests a new technical approach in analyzing fatty acids in natural cream and artificial cream, which is meaningful to ensure the quality identification and safety of natural cream.

Key words:comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS),fatty acids,natural cream,artificial cream

ReleaseDate:2018-01-24 14:42:46

[1] GB 19646-2010

[2] Schripsema J. J Agric Food Chem, 2008, 56(8):2547

[3] Cui H J, Lin Y, Wang D. Journal of Medicine and Pharmacy of Chinese Minorities, 2009, 2(2):52崔鸿江, 林燕, 王栋. 中国民族医药杂志, 2009, 2(2):52

[4] NY 479-2002

[5] Ma H, Yang H L, Yang S, et al. Food Research and Development, 2017, 38(13):205马慧, 杨宏黎, 杨舒, 等. 食品研究与开发, 2017, 38(13):205

[6] Wang H, Wang J, Song F, et al. Chinese Journal of Tropical Agriculture, 2014, 34(11):99王挥, 汪金, 宋菲, 等. 热带农业科学, 2014, 34(11):99

[7] Lin Q, Li G B, Ge P, et al. Chinese Journal of Chromatography, 2016, 34(5):520林麒, 李国波, 葛品, 等. 色谱, 2016, 34(5):520

[8] Liu Z D, Huang H L, Shen J, et al. Academic Periodical of Farm Products Processing, 2012(10):93刘志东, 黄洪亮, 沈建, 等. 农产品加工, 2012(10):93

[9] Wang H, Wang J, Chen W J, et al. Chinese Journal of Tropical Agriculture, 2015, 35(10):94王挥, 汪金, 陈卫军, 等. 热带农业科学, 2015, 35(10):94

[10] Masson L, Alfaro T, Camilo C, et. al. Grasas Y Aceites, 2015, 66(1):17

[11] Chen L L. Food Research and Development, 2010, 31(1):106陈林林. 食品研究与开发, 2010, 31(1):106

[12] Li W, Jia J Y, Jiang J, et al. Science and Technology of Food Industry, 2016, 37(23):319李玮, 贾静怡, 姜洁, 等. 食品工业科技, 2016, 37(23):319

[13] Wang X, Dai C J. Spectroscopy and Spectral Analysis, 2015(4):929王翔, 戴长健. 光谱学与光谱分析, 2015(4):929

[14] Wu X H, Cheng Y X, Yang Y, et al. Physical Testing and Chemical Analysis Part B:Chemical Analysis, 2013(9):1025吴晓红, 程欲晓, 杨勇, 等. 理化检验-化学分册, 2013(9):1025

[15] Zhao S J, Chen B, Lu D L. Spectrometric Instruments and Analysis, 2011(10):172赵守敬, 陈斌, 陆道礼. 光谱仪器与分析, 2011(10):172

[16] Purcao G, Tranchida P Q, Dugo P, et al. J Sep Sci, 2010, 33(15):2334

[17] Shi Q N, Liu Z F, Zhu J, et al. Environmental Chemistry, 2017, 36(1):204时秋娜, 刘占芳, 朱军, 等. 环境化学, 2017, 36(1):204

[18] Xu H, Li S J, He J, et al. Food Research and Development, 2013(6):114许泓, 李淑静, 何佳, 等. 食品研究与开发, 2013(6):114

[19] Xia D, Gao L R, Zheng M H. Chinese Journal of Chromatography, 2017, 35(1):91夏丹, 高丽荣, 郑明辉. 色谱, 2017, 35(1):91

[20] GB 5009.268-2016

[21] Li Y Q, Zhang Y, Qian S, et al. Chinese Journal of Analysis Laboratory, 2013(2):109李燕群, 张渝, 钱蜀, 等. 分析试验室, 2013(2):109

[22] Zheng Y M, Feng F, Guo W, et al. Chinese Journal of Chromatography, 2012, 30(11):1166郑月明, 冯峰, 国伟, 等. 色谱, 2012, 30(11):1166

[23] Xu G W. Modern Practical Gas Chromatography. Beijing:Chemical Industry Press, 2004:246许国旺. 现代实用气相色谱法. 北京:化学工业出版社, 2004:246

[24] Gaines R B, Frysinger G S. J Sep Sci, 2004, 27(5/6):380

[25] Wu H Q, Huang X L, Lin X S, et al. Chinese Journal of Analytical Chemistry, 2007, 35(7):998吴惠勤, 黄晓兰, 林晓珊, 等. 分析化学, 2007, 35(7):998

[26] Ma Y L, Cao Y P, Yang Z N, et al. Food Science, 2013, 34(20):103马艳丽, 曹雁平, 杨贞耐, 等. 食品科学, 2013, 34(20):103

[27] Sun J F, Wang J. Food and Nutrition in China, 2011, 17(11):33孙剑锋, 王颉. 中国食物与营养, 2011, 17(11):33

[28] Huang Y H.[MS Dissertation]. Zhengzhou:Henan University of Technology, 2010黄月华.[硕士学位论文]. 郑州:河南工业大学, 2010

[29] Li W, Jia J Y, Li L, et al. Food Science, 2017, 38(12):278李玮, 贾婧怡, 李龙, 等. 食品科学, 2017, 38(12):278