Rapid determination of trans-resveratrol in vegetable oils using magnetic hydrophilic multi-walled carbon nanotubes as adsorbents followed by liquid chromatography-tandem mass spectrometry

Rapid determination of trans-resveratrol in vegetable oils using magnetic hydrophilic multi-walled carbon nanotubes as adsorbents followed by liquid chromatography-tandem mass spectrometry
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磁性亲水多壁碳纳米管为吸附剂液相色谱-串联质谱法快速测定植物油中的反式白藜芦醇

DOI:
10.1016/j.foodchem.2015.01.021
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发表时间:
2015-07-01
期刊:
影响因子:
8.8
通讯作者:
Zhang, Liangxiao
Zhang, Liangxiao
中科院分区:
农林科学1区
文献类型:
--
作者:
Ma, Fei;Li, Peiwu;Zhang, Liangxiao

文献摘要

被引文献

相似文献

建立了一种基于磁性亲水性多壁碳纳米管(h-MWCNT-MNP)结合液相色谱-串联质谱(LC-MS/MS)分析植物油中反式白藜芦醇的方法。通过将胺官能化的Fe 3 O 4磁性纳米颗粒包裹到预先氧化的亲水性多壁碳纳米管中,简单地获得h-MWCNT-MNP。考察了解吸溶剂的种类、用量、解吸时间、洗脱液、吸附剂用量等因素对萃取效率的影响。检测限(LOD)和定量限(LOQ)分别计算为0.6和2.0 μ g/kg。油脂样品中反式白藜芦醇的回收率在90.0-110.0%之间,相对标准偏差小于17.5%。结果显示,只有花生油含有反式白藜芦醇,范围为8 +/- 1至103 +/- 12 μ g/kg。该方法稳定可靠,可用于食用油中反式白藜芦醇的分析。(C)2015爱思唯尔有限公司版权所有。
In the present work, a rapid and simple procedure was developed and validated for the analysis of trans-resveratrol in vegetable oils based on magnetic hydrophilic multi-walled carbon nanotubes (h-MWCNT-MNPs) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). h-MWCNT-MNPs were simply obtained by wrapping amine-functionalized Fe3O4 magnetic nanoparticles into previously oxidized hydrophilic multi-walled carbon nanotubes. The major parameters affecting extraction efficiency were investigated, including the type and volume of desorption solvents, extraction and desorption time, washing solution, and sorbent amount. The limit of detection (LOD) and the limit of quantification (LOQ) were calculated as 0.6 and 2.0 mu g/kg, respectively. The recoveries of trans-resveratrol in oil samples were in the range of 90.0-110.0% with RSDs of less than 17.5%. The results showed that only peanut oil contained trans-resveratrol, ranging from 8 +/- 1 to 103 +/- 12 mu g/kg. The proposed method is reliable and robust, having an excellent potential for the analysis of trans-resveratrol in edible oils. (C) 2015 Elsevier Ltd. All rights reserved.