Determination of epoxidized soy bean oil (ESBO) in oily foods by GC–FID or GC–MS analysis of the methyl diepoxy linoleate |
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Authors: | Sandra Biedermann-Brem Maurus Biedermann Anja Fankhauser-Noti Koni Grob Rüdiger Helling |
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Affiliation: | (1) Official Food Control Authority of the Canton of Zürich, P.O. Box, CH-8032 Zürich, Switzerland;(2) State Laboratory for Public and Animal Health, P.O. Box 100410, 01704 Dresden, Germany |
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Abstract: | A simplified method is presented for determining epoxidized soy bean oil (ESBO) in food or food simulants, such as olive oil. ESBO is transesterified with methoxide/methanol directly in the homogenated food, i.e. without prior extraction, and analyzed on a cyanopropyl or phenyl polysiloxane stationary phase without formation of dioxolanes. For most foods, flame ionization detection (FID) was appropriate, but for samples with interfering components, GC–MS was needed. Chemical ionization (CI) with ammonia is more sensitive and more selective than electron impact ionization (EI). In CI, positive and negative ion monitoring (PCI and NCI) are similar in sensitivity, but different in selectivity, i.e. the combination of the two is well suited for confirmation. Results are shown to be in agreement with on-line LC–GC–FID. |
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Keywords: | Epoxidized soy bean oil (ESBO) Lids for glass jars Gaskets Analysis by GC– FID or GC– MS |
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