Development, validation and application of an SFC-ESI-QqQ-MS/MS method for simultaneous analysis of malondialdehyde and typical α,β-unsaturated aldehydes in edible oils and oil-containing foods

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-24 DOI:10.1016/j.foodchem.2025.146795

Hao Zhang , Shu Wang , Shixiao Wei , Shangde Sun , Yanlan Bi , Mingfu Wang , Yueliang Zhao

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Abstract

A novel supercritical fluid chromatography coupled with tandem mass spectrometry (SFC-ESI-QqQ-MS/MS) method was developed for simultaneous quantification of malondialdehyde (MDA) and seven α,β-unsaturated aldehydes (α,β-UAs) in edible oils and oil-containing foods. Combining DNPH derivatization with one-step extraction, the method achieved exceptional performance: linearity (R² ≥ 0.9995), rapid analysis (16 min/sample), recoveries (85.84–106.71 %), and precision (RSD < 7.86 %), with LOD/LOQ at 0.05–0.60/0.15–1.80 μg/kg. This validated technique was subsequently applied to monitor the formation of MDA and α,β-UAs during the heating of eight edible oils, revealing concentration dependencies on fatty acid composition and heating duration. Furthermore, the levels of MDA and seven α,β-UAs in 29 oil-containing foods commonly consumed in China were determined using the developed method, with concentrations ranging from 2.65 to 326.79 μg/kg and 15.67–770.71 μg/kg, respectively. As the first SFC-based approach for comprehensive aldehyde profiling, this method enables precise monitoring of lipid oxidation pathways and supports quality control innovations in the food industry.

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SFC-ESI-QqQ-MS/MS同时分析食用油和含油食品中丙二醛和典型α、β-不饱和醛的方法的建立、验证及应用

建立了同时定量食用油和含油食品中丙二醛（MDA）和7种α，β-不饱和醛（α,β-UAs）的超临界流体色谱-串联质谱（SFC-ESI-QqQ-MS/MS）方法。结合DNPH衍生化和一步提取，该方法具有良好的线性度（R2≥0.9995），快速分析（16 min/个样品），加样回收率（85.84 ~ 106.71%），精密度（RSD < 7.86%）， LOD/LOQ为0.05 ~ 0.60/0.15 ~ 1.80 μg/kg。随后，该技术被应用于监测八种食用油在加热过程中MDA和α，β-UAs的形成，揭示了脂肪酸组成和加热时间对浓度的依赖性。利用该方法测定了中国常见的29种含油食品中丙二醛（MDA）和7 α，β-UAs的含量，浓度范围分别为2.65 ~ 326.79 μg/kg和15.67 ~ 770.71 μg/kg。作为第一个基于sfc的全面醛谱分析方法，该方法可以精确监测脂质氧化途径，并支持食品工业的质量控制创新。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.