Free fatty acids profiling in cold-pressed rapeseed oil pretreated by microwave  

作　　者：Ming Liu Chang Zheng Pingmei Guo Xuyan Dong Fang Wei Hong Chen Fenghong Huang 

机构地区：[1]Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, China Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, C

出　　处：《Oil Crop Science》2017年第2期71-83,共13页中国油料作物学报(英文版）

摘　　要：This study proposed a strategy based on simple chemical derivatization coupled with neutral loss scan tandem to electrospray ionization source of mass spectrometer (NLS-ESI-MS/MS) for rapid and sensitive detection of free fatty acids (FFAs) in coldpressed rapeseed oils without sample purification and enrichment. The method was applied to investigate contents of FFAs and their changes in cold-pressed rapeseed oil pretreated by microwave. Results showed that main FFAs in rapeseed oil control samples were myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3). The highest content of C18:1 was 7163.69 nmol/g and C18:2 was 5221.18 nmol/g among 8 oil samples. FFAs generally increased after microwave pretreatment except C14:0 in oil sample of ‘Xinyou 17’ and ‘Suyou 6’. C18:1 and C18:2 significantly changed (P<0.05) after microwave pretreatment. With this established simple,practical and reliable analysis approach, changes of FFAs would be monitored to ensure safety and quality of edible oils. A powerful tool is provided for thermal degradation mechanism research of edible oils.

关 键 词：free FATTY ACIDS (FFAs) RAPESEED oil chemical DERIVATIZATION masss pectrometry MICROWAVE 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]