Determination of Hexanal as an Oxidative Marker in Vegetable Oils Using an Automated Dynamic Headspace Sampler Coupled to a Gas Chromatograph/Mass Spectrometer
An automated dynamic headspace sampler coupled to a gas chromatograph/mass spectrometer was evaluated as an oxidative marker to determine hexanal content in vegetable oils. For the effective analysis, a cooled injection system (CIS) was used to focus and to introduce the hexanal desorbed from the Te...
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description | An automated dynamic headspace sampler coupled to a gas chromatograph/mass spectrometer was evaluated as an oxidative marker to determine hexanal content in vegetable oils. For the effective analysis, a cooled injection system (CIS) was used to focus and to introduce the hexanal desorbed from the Tenax TA. The temperature of the CIS was maintained at −60°C for 12 min before desorbing the hexanal. Hexanal was separated on a capillary column (DB-5, 0.25 mm × 60 m, 0.25 μm in film thickness) from 50 to 230°C, followed by mass spectrometer-selected ion monitoring analysis at m/z 56. The instrumental response to hexanal was highly linear from 10 ng mL−1 to 1 μg mL−1 (r2 = 0.9999). The relative standard deviation (RSD) of intra- and inter-day repeatability was acceptable, with values of less than 3.88 and 4.25%, respectively. The LOD and LOQ of hexanal were determined by gas chromatograph/mass spectrometer-selected ion monitoring to be 3.3 and 9.8 ng mL−1, respectively. The acid value, peroxide value and fatty acid composition revealed a good correlation with the hexanal concentration. |
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For the effective analysis, a cooled injection system (CIS) was used to focus and to introduce the hexanal desorbed from the Tenax TA. The temperature of the CIS was maintained at −60°C for 12 min before desorbing the hexanal. Hexanal was separated on a capillary column (DB-5, 0.25 mm × 60 m, 0.25 μm in film thickness) from 50 to 230°C, followed by mass spectrometer-selected ion monitoring analysis at m/z 56. The instrumental response to hexanal was highly linear from 10 ng mL−1 to 1 μg mL−1 (r2 = 0.9999). The relative standard deviation (RSD) of intra- and inter-day repeatability was acceptable, with values of less than 3.88 and 4.25%, respectively. The LOD and LOQ of hexanal were determined by gas chromatograph/mass spectrometer-selected ion monitoring to be 3.3 and 9.8 ng mL−1, respectively. The acid value, peroxide value and fatty acid composition revealed a good correlation with the hexanal concentration.</description><identifier>ISSN: 0910-6340</identifier><identifier>EISSN: 1348-2246</identifier><identifier>DOI: 10.2116/analsci.27.873</identifier><identifier>PMID: 21908914</identifier><language>eng</language><publisher>Singapore: The Japan Society for Analytical Chemistry</publisher><subject>Aldehydes - analysis ; Analytical Chemistry ; Automation, Laboratory - methods ; Chemistry ; Food Analysis - methods ; Gas Chromatography-Mass Spectrometry - methods ; Original Papers ; Plant Oils - chemistry ; Plant Oils - classification ; Reproducibility of Results ; Sensitivity and Specificity ; Temperature ; Time Factors ; Vegetable oils ; Vegetables</subject><ispartof>Analytical Sciences, 2011/09/10, Vol.27(9), pp.873-873</ispartof><rights>2011 by The Japan Society for Analytical Chemistry</rights><rights>The Japan Society for Analytical Chemistry 2011</rights><rights>2011 © The Japan Society for Analytical Chemistry</rights><rights>Copyright Japan Science and Technology Agency 2011</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c655t-44c20c4e2bf8dceefbfe4d0557618e9ca95548e8a95249467de8100958638d163</citedby><cites>FETCH-LOGICAL-c655t-44c20c4e2bf8dceefbfe4d0557618e9ca95548e8a95249467de8100958638d163</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.2116/analsci.27.873$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.2116/analsci.27.873$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,1883,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21908914$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>HA, Jaeho</creatorcontrib><creatorcontrib>SEO, Dong-Won</creatorcontrib><creatorcontrib>CHEN, Xi</creatorcontrib><creatorcontrib>HWANG, Jin-Bong</creatorcontrib><creatorcontrib>SHIM, You-Shin</creatorcontrib><title>Determination of Hexanal as an Oxidative Marker in Vegetable Oils Using an Automated Dynamic Headspace Sampler Coupled to a Gas Chromatograph/Mass Spectrometer</title><title>Analytical Sciences</title><addtitle>ANAL. SCI</addtitle><addtitle>Anal Sci</addtitle><description>An automated dynamic headspace sampler coupled to a gas chromatograph/mass spectrometer was evaluated as an oxidative marker to determine hexanal content in vegetable oils. For the effective analysis, a cooled injection system (CIS) was used to focus and to introduce the hexanal desorbed from the Tenax TA. The temperature of the CIS was maintained at −60°C for 12 min before desorbing the hexanal. Hexanal was separated on a capillary column (DB-5, 0.25 mm × 60 m, 0.25 μm in film thickness) from 50 to 230°C, followed by mass spectrometer-selected ion monitoring analysis at m/z 56. The instrumental response to hexanal was highly linear from 10 ng mL−1 to 1 μg mL−1 (r2 = 0.9999). The relative standard deviation (RSD) of intra- and inter-day repeatability was acceptable, with values of less than 3.88 and 4.25%, respectively. The LOD and LOQ of hexanal were determined by gas chromatograph/mass spectrometer-selected ion monitoring to be 3.3 and 9.8 ng mL−1, respectively. The acid value, peroxide value and fatty acid composition revealed a good correlation with the hexanal concentration.</description><subject>Aldehydes - analysis</subject><subject>Analytical Chemistry</subject><subject>Automation, Laboratory - methods</subject><subject>Chemistry</subject><subject>Food Analysis - methods</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>Original Papers</subject><subject>Plant Oils - chemistry</subject><subject>Plant Oils - classification</subject><subject>Reproducibility of Results</subject><subject>Sensitivity and Specificity</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>Vegetable oils</subject><subject>Vegetables</subject><issn>0910-6340</issn><issn>1348-2246</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kU9v1DAQxSMEokvhyhFZ4sApu7bjJPaxSqFFarWHUq7RrDPJesk_bAe1n6ZftY6yrCokLh7J83tvxn5R9JHRNWcs20APrdNmzfO1zJNX0YolQsaci-x1tKKK0ThLBD2L3jl3oJRxyfnb6IwzRaViYhU9XaJH25kevBl6MtTkGh9mUwKOQE-2D6YKrT9IbsH-QktMT35igx52LZKtaR25d6ZvZvZi8kMHHity-dhDZ3TwgsqNoJHcQTe2QV4MU6gV8QMBchVmFHs7i4bGwrjf3IJz5G5E7cPtvNn76E0dXogfjvU8uv_29UdxHd9sr74XFzexztLUx0JoTrVAvqtlpRHrXY2iommaZ0yi0qDSVEiUoXKhRJZXKBmlKpVZIiuWJefRl8V3tMPvCZ0vO-M0ti30OEyulOG78ixRKpCf_yEPw2TnGEomhExlTvOZWi-UtoNzFutytKYD-1gyWs7JlcfkSp6XIbkg-HS0nXYdVif8b1QB2CyAC62-Qfti7v8si0VxcB4aPFmC9Ua3-BJXyxFUp67egy2xT54BdbK_0Q</recordid><startdate>2011</startdate><enddate>2011</enddate><creator>HA, Jaeho</creator><creator>SEO, Dong-Won</creator><creator>CHEN, Xi</creator><creator>HWANG, Jin-Bong</creator><creator>SHIM, You-Shin</creator><general>The Japan Society for Analytical Chemistry</general><general>Springer Nature Singapore</general><general>Japan Science and Technology Agency</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7SE</scope><scope>7SR</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>FR3</scope><scope>H8G</scope><scope>JG9</scope><scope>L7M</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>2011</creationdate><title>Determination of Hexanal as an Oxidative Marker in Vegetable Oils Using an Automated Dynamic Headspace Sampler Coupled to a Gas Chromatograph/Mass Spectrometer</title><author>HA, Jaeho ; 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SCI</stitle><addtitle>Anal Sci</addtitle><date>2011</date><risdate>2011</risdate><volume>27</volume><issue>9</issue><spage>873</spage><epage>873</epage><pages>873-873</pages><issn>0910-6340</issn><eissn>1348-2246</eissn><abstract>An automated dynamic headspace sampler coupled to a gas chromatograph/mass spectrometer was evaluated as an oxidative marker to determine hexanal content in vegetable oils. For the effective analysis, a cooled injection system (CIS) was used to focus and to introduce the hexanal desorbed from the Tenax TA. The temperature of the CIS was maintained at −60°C for 12 min before desorbing the hexanal. Hexanal was separated on a capillary column (DB-5, 0.25 mm × 60 m, 0.25 μm in film thickness) from 50 to 230°C, followed by mass spectrometer-selected ion monitoring analysis at m/z 56. The instrumental response to hexanal was highly linear from 10 ng mL−1 to 1 μg mL−1 (r2 = 0.9999). The relative standard deviation (RSD) of intra- and inter-day repeatability was acceptable, with values of less than 3.88 and 4.25%, respectively. The LOD and LOQ of hexanal were determined by gas chromatograph/mass spectrometer-selected ion monitoring to be 3.3 and 9.8 ng mL−1, respectively. The acid value, peroxide value and fatty acid composition revealed a good correlation with the hexanal concentration.</abstract><cop>Singapore</cop><pub>The Japan Society for Analytical Chemistry</pub><pmid>21908914</pmid><doi>10.2116/analsci.27.873</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Aldehydes - analysis Analytical Chemistry Automation, Laboratory - methods Chemistry Food Analysis - methods Gas Chromatography-Mass Spectrometry - methods Original Papers Plant Oils - chemistry Plant Oils - classification Reproducibility of Results Sensitivity and Specificity Temperature Time Factors Vegetable oils Vegetables |
title | Determination of Hexanal as an Oxidative Marker in Vegetable Oils Using an Automated Dynamic Headspace Sampler Coupled to a Gas Chromatograph/Mass Spectrometer |
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