Institute of Chemical Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 5, 166 28 Prague 6, Czech Republic.
Food Chem. 2013 Jun 15;138(4):2312-20. doi: 10.1016/j.foodchem.2012.12.019. Epub 2012 Dec 27.
Transmission-mode direct analysis in real time ionization coupled with high resolution mass spectrometry (TM-DART-HRMS) was used to monitor chemical changes in various vegetable oils (olive, rapeseed, soybean and sunflower oil) during their thermally-induced oxidation. This novel instrumental approach enabled rapid fingerprinting of examined samples and detection of numerous sample components, such as triacylglycerols (TAGs), phytosterols, free fatty acids (FFA), and their respective oxidation products. Mass spectra obtained from DART were processed with the use of principal component analysis (PCA) in order to assess the compositional differences between heated and non-heated samples. Good correlation was observed between the normalized intensities of the pre-selected ion corresponding to mono-oxidized TAG and 'classic' criterion represented by the levels of TAG polymers determined by high performance-size exclusion chromatography with refractometric detection (HP-SEC-RID).
采用传输模式实时直接分析电离与高分辨率质谱联用（TM-DART-HRMS）技术监测了各种植物油（橄榄油、菜籽油、大豆油和葵花籽油）在热诱导氧化过程中的化学变化。这种新的仪器分析方法能够快速对检测样品进行指纹分析，并检测到许多样品成分，如三酰基甘油（TAGs）、植物甾醇、游离脂肪酸（FFA）及其各自的氧化产物。用主成分分析（PCA）对 DART 获得的质谱进行处理，以评估加热和未加热样品之间的组成差异。与通过高效尺寸排阻色谱法与折射检测（HP-SEC-RID）确定的 TAG 聚合物水平表示的“经典”标准相比，观察到与对应于单氧化 TAG 的预选离子的归一化强度之间存在良好的相关性。
