The comparison of solid phase microextraction-GC and static headspace-GC for determination of solvent residues in vegetable oils

The objective of these investigations has been the determination of volatile organic compounds including residue solvents present in vegetable oil samples. Some olive oil, rape oil, sunflower oil, soy-bean oil, pumpkin oil, grape oil, rice oil as well as hazel-nut oil samples were analysed. Among residue solvents the following compounds have been mentioned: acetone, n-hexane, benzene, and toluene. Some experiments for the solid phase microextraction (SPME)-GC-flame ionisation detection (FID) were performed to examine extraction conditions such as fiber exposure time, temperature of extraction, and temperature of desorption. Various SPME fibers such as polydimethylsiloxane, Carboxen/polydimethylsiloxane and polydimethylsiloxane/divinylbenzene coatings were used for the isolation of tested compounds from vegetable oil samples. After optimisation of SPME, real vegetable oil samples were examined using SPME-GC/MS. Based on preliminary experiments the qualitative and quantitative analyses for the determination of acetone, n-hexane, benzene and toluene were performed by SPME-GC-FID and static head-space (SHS)-GC-FID methods. The regression coefficients for calibration curves for the examined compounds were R(2) > or = 0.992. This shows that the used method is linear in the examined concentration range (0.005-0.119 mg/kg for SPME-GC-FID and 0.003-0.728 mg/kg for SHS-GC-FID). Chemical properties of analysed vegetable oils have been characterised by chemometric procedure (cluster analysis).     

常压火焰离子化质谱技术对食用植物油快速分析的初探

建立了常压火焰离子化质谱(Ambient flame ionization mass spectrometry,AFI-MS)快速分析食用植物油(橄榄油、芝麻油、花生油和葵花籽油)的方法。AFI-MS检出食用植物油(橄榄油、芝麻油、花生油和葵花籽油)中的26种甘油三酯和11种甘油二脂。AFI-MS分析显示,不同的食用植物油(橄榄油、芝麻油、花生油和葵花籽油)得到的质谱图轮廓信息不同。通过对不同食用植物油的甘油三酯相对峰强度进行分析,可初步归纳出食用植物油的类型。AFI-MS分析食用植物油的操作简单,普通的打火机就可以作为离子源用于食用植物油的分析。这种便捷的离子化技术可以用于食用植物油的快速分析。     

Estimation of Residual Nickel and Some Heavy Metals in Vanaspati Ghee

To convert vegetable edible oils into vanaspati ghee, nickel is used as a catalyst in the hydrogenation process. A simple and fast method for the trace level determination of nickel in ghee is reported. In this work different methods were applied for the extraction of residual nickel from ghee samples. Using toluene, benzene and carbon tetrachloride as organic solvents, an acid mixture was used for the extraction of nickel. Extracted nickel was quantified with atomic absorption and colorimetric methods. Among the organic solvents, toluene proved to be the best solvent mediating a 95% extraction of nickel from ghee samples. Nickel was extracted and determined in ten different brands of ghee and in all samples its amount was well above the permissible limit of WHO (0.2 μg/g). Other metals like lead, zinc, copper, and cadmium were also determined and their concentrations were found to be much below the WHO permissible limits.     

Determination of betaines in vegetable oils by capillary electrophoresis tandem mass spectrometry--application to the detection of olive oil adulteration with seed oils

A CE–tandem mass spectrometry (MS²) methodology enabling the simultaneous determination of betaines (glycine betaine, trigonelline, proline betaine and total content of carnitines) in vegetable oils was developed. Betaines were derivatized with butanol previous to their baseline separation in 10 min using a 0.1 M formic acid buffer at pH 2.0. Ion trap conditions were optimized in order to maximize the selectivity and sensitivity. Analytical characteristics of the proposed method were established by evaluating its selectivity, linearity, precision (RSDs ranged from 4.8 to 10.7% for corrected peak areas) and accuracy by means of recovery studies (from 80 to 99%) and LODs and LOQs at 0.1 ppb level. The method was applied for the determination of the selected betaines in seed oils and extra virgin olive oils. MS² experiments provided the fingerprint fragmentation for the betaines identified in vegetable oils. In extra virgin olive oils, carnitines were not detected, making it possible to propose them as a feasible novel marker for the detection of adulterations of olive oils. Application of the developed method for the analysis of different mixtures of extra virgin olive oil with seed oil (between 2 and 10%) enabled the detection and quantitation of the total content of carnitines. The results obtained show the high potential of the developed method for the authentication and quality control of olive oils.     

SPME/GC-MS鉴别地沟油新方法(Ⅱ)

采用固相微萃取/气相色谱-质谱(SPME/GC-MS)方法测定地沟油中的微量杂质成分,通过对各种纯正植物油中的内源性微量成分与不同地区地沟油中的外源性杂质成分的对比分析,以及对地沟油中杂质成分来源的分析,确定了广州、贵州、深圳、北京等地区地沟油的特征成分,并作为鉴别指示成分。该方法灵敏度高、特征性强,在卫生部组织的地沟油检测盲样考核中,对阳性样品判断的准确率高达95.5%。     

Discriminating olive and non-olive oils using HPLC-CAD and chemometrics

This work presents a method for an efficient differentiation of olive oil and several types of vegetable oils using chemometric tools. Triacylglycerides (TAGs) profiles of 126 samples of different categories and varieties of olive oils, and types of edible oils, including corn, sunflower, peanut, soybean, rapeseed, canola, seed, sesame, grape seed, and some mixed oils, have been analyzed. High-performance liquid chromatography coupled to a charged aerosol detector was used to characterize TAGs. The complete chromatograms were evaluated by PCA, PLS-DA, and MCR in combination with suitable preprocessing. The chromatographic data show two clusters; one for olive oil samples and another for the non-olive oils. Commercial oil blends are located between the groups, depending on the concentration of olive oil in the sample. As a result, a good classification among olive oils and non-olive oils and a chemical justification of such classification was achieved.     

双重净化-气相色谱法测定植物油中指示性多氯联苯

为了考察食用油中7种指示性多氯联苯(PCBs)的残留情况,建立了食用油中痕量多氯联苯测定的双重净化-气相色谱法。以乙腈提取样品,提取液浓缩至干后用正己烷溶解,经浓硫酸、硅胶分散固相萃取双重净化后进行气相色谱分析,外标法定量。优化的色谱条件为:HP-5石英毛细管柱(30 m×0.32 mm×0.25 μm)程序升温分离,流速0.8 mL/min,进样量1.00 μL,电子捕获检测器检测。结果表明:在优化的条件下,7种多氯联苯在10~500 μg/L范围内线性良好,相关系数大于0.999,不同基质中的检出限(S/N=3)范围为1.8~8.9 μg/kg,定量限(S/N=10)范围为5.9~29.8 μg/kg。在橄榄油、花生油和棕榈油空白样品中添加10、20、100 μg/kg 3个水平的7种多氯联苯,其加标回收率范围为71.0%~105.5%,相对标准偏差(RSD)范围为4.0%~11.3%。该方法具有操作简便、快速、准确的特点,可用于植物油中指示性多氯联苯残留量的日常检测。     

Hollow fiber liquid-phase microextraction coupled with gas chromatography-flame ionization detection for the profiling of fatty acids in vegetable oils

The development of a two phase hollow fiber liquid-phase microextraction technique, followed by gas-chromatography-flame ionization detection (GC-FID) for the profiling of the fatty acids (FAs) (lauric, myristic, palmitic, stearic, palmitoleic, oleic, linoleic, linolenic and arachidic) in vegetable oils is described. Heptadecanoic acid methyl ester was used as the internal standard. The FAs were transesterified to their corresponding methyl esters prior to the extraction. Extraction parameters such as type of extracting solvent, temperature, extraction time, stirring speed and salt addition were studied and optimized. Recommended conditions were extraction solvent, n-tridecane; extraction time, 35 min; extraction temperature, ambient; without addition of salt. Enrichment factors varying from 37 to 115 were achieved. Calibration curves for the nine FAs were well correlated (r(2)>0.994) within the range of 10-5000 μg L(-1). The limit of detection (signal:noise, 3) was 4.73-13.21 ng L(-1). The method was successfully applied to the profiling of the FAs in palm oils (crude, olein, kernel, and carotino cooking oil) and other vegetable oils (soybean, olive, coconut, rice bran and pumpkin). The encouraging enrichments achieved offer an interesting option for the profiling of the minor and major FAs in palm and other vegetable oils.     

Comparative study of the oxidative and thermal stability of vegetable oils to be used as lubricant bases

Demand for lubricating oils is increasing in the growing Brazilian economy. The use of vegetable bases in exchange of minerals can bring socio-economic and environmental benefits for Brazil. The purpose of this study is to compare the thermal and oxidative stability of vegetable oils related to the bases commonly used as lubricants. In this study, thermogravimetric analysis of castor oil, cotton oil, macauba’s almond oil, passion oil, paraffinic mineral oil, naphthenic oil (NH-140) and synthetic oil (Etro) was performed in inert and oxidative atmosphere to study the thermal and oxidative degradation of the vegetable oils related to the most common lubricants’ oils base. These oils’ oxidation stability were determined by standard procedures (ISO 6886). The use of mineral oil’s additives in these vegetable oils was tested to verify the viability of these additives to improve the oxidative stability of the vegetable oils. The castor oil and the cotton oil presented results of thermal analysis similar to the mineral and synthetic bases values. The castor oil was the only vegetable oil that showed a great oxidative stability. All other vegetable oils had their oxidative stability significantly increased by the additives.     

LF-NMR结合化学模式识别鉴别油脂种类及餐饮废弃油脂

应用主成分分析(Principal component analysis,PCA)和聚类分析法(Cluster analysis,CA)对9种(27个)常见食用植物油及100个餐饮废油的低场核磁共振(Low-field nuclear magnetic resonance,LF-NMR)(T2)弛豫特性数据进行分析。结果表明:在正常食用油种类区分方面,主成分分析的效果较优,9种食用油在主成分分布图上按种类正确分组,边界清晰。而在正常食用油与餐饮废油的区分方面,聚类分析效果较优,引入30个待测样本后,聚类分析(127个样品,欧式距离=5)的正确率为94.49%,分析误判率为5.51%,分组效果良好。LF-NMR结合化学模式识别可实现对油脂种类及餐饮废弃油脂的鉴别。     

分散固相萃取-超高效液相色谱-串联质谱法测定果蔬、牛奶、植物油和动物肌肉中残留的61种有机磷农药

建立了果蔬、牛奶、植物油和动物肌肉中61种有机磷农药多残留的分析方法。果蔬和牛奶样品用乙腈均质提取,盐析分配;植物油样品用正己烷溶解,乙腈萃取;动物肌肉样品用正己烷配合乙腈-水溶液均质提取,盐析分配。各提取法得到的提取液采用C18和Primary Secondary Amine (PSA)粉末分散固相萃取净化,超高效液相色谱-串联质谱仪(UPLC-MS/MS)分析,采用电喷雾离子化正离子方式(ESI+)及多反应监测模式(MRM)测定,基质匹配标准溶液外标法定量。方法的定量限(S/N≥10)均达到0.01 mg/kg;回收率为62.8%～107%,相对标准偏差为4.2%～19%。该方法准确、灵敏、快速,可满足多种食品中有机磷农药残留的检测要求。     

Analysis of free and esterified sterols in vegetable oil methyl esters by capillary GC

The introduction of quality standards for vegetable oil methyl esters is gaining in importance due to their increased use as diesel fuel substitutes and as technical products. Free and esterified sterols, the main constituents of the unsaponifiable matter in vegetable oils, are recovered in vegetable oil methyl esters and may influence the technical properties of vegetable oil methyl ester products. A rapid gas chromatographic method for the qualitative and quantitative determination of free and esterified sterols in vegetable oil methyl esters has therefore been developed. The concentration of the free sterols as well as their qualitative and quantitative composition and the concentration of the sterol esters have been determined in rape seed oil methyl ester samples by GC–FID. Prior to analysis, the free sterols were silylated with N,O-bis(trimethylsilyl)trifluoroacetamide with 1% of trimethylchlorosilane; betulinol was used as an internal standard. Calibration was performed by analysis of standard solutions containing β-sitosterol, cholesteryl stearate, and betulinol. The reproducibility of the quantitative results has been evaluated by repeated injections of the same test solution and by repeated complete analysis of the same sample.     

Isotope dilution gas chromatography with mass spectrometry for the analysis of 4‐octyl phenol, 4‐nonylphenol,and bisphenol A in vegetable oils

By the combination of solid‐phase extraction as well as isotope dilution gas chromatography with mass spectrometry, a sensitive and reliable method for the determination of endocrine‐disrupting chemicals including bisphenol A, 4‐octylphenol, and 4‐nonylphenol in vegetable oils was established. The application of a silica/N‐(n‐propyl)ethylenediamine mixed solid‐phase extraction cartridge achieved relatively low matrix effects for bisphenol A, 4‐octylphenol, and 4‐nonylphenol in vegetable oils. Experiments were designed to evaluate the effects of derivatization, and the extraction parameters were optimized. The estimated limits of detection and quantification for bisphenol A, 4‐octylphenol, and 4‐nonylphenol were 0.83 and 2.5 μg/kg, respectively. In a spiked experiment in vegetable oils, the recovery of the added bisphenol A was 97.5–110.3%, recovery of the added 4‐octylphenol was 64.4–87.4%, and that of 4‐nonylphenol was 68.2–89.3%. This sensitive method was then applied to real vegetable oil samples from Zhejiang Province of China, and none of the target compounds were detected.     

A capillary electrophoresis-tandem mass spectrometry methodology for the determination of non-protein amino acids in vegetable oils as novel markers for the detection of adulterations in olive oils

A new analytical methodology based on capillary electrophoresis-mass spectrometry (CE-MS(2)) is presented in this work, enabling the identification and determination of six non-protein amino acids (ornithine, β-alanine, GABA, alloisoleucine, citrulline and pyroglutamic acid) in vegetable oils. This methodology is based on a previous derivatization with butanol and subsequent separation using acidic conditions followed by on-line coupling to an ion trap analyzer for MS(2) detection established through an electrospray-coaxial sheath flow interface. The electrophoretic and interface parameters were optimized obtaining the separation of all compounds in less than 15 min and with resolutions higher than 5. The proposed method was validated by assessing its accuracy, precision (RSD<7% for corrected peak areas), LODs and LOQs (between 0.04-0.19 ng/g and 0.06-0.31 ng/g, respectively) and linearity range (R(2)>0.99), and it was used in order to identify the selected non-protein amino acids in soybean oils, sunflower oils, corn oils and extra virgin olive oils. MS(2) experiments performed the fingerprint fragmentation of these compounds allowing to corroborate ornithine and alloisoleucine in seed oils but not in olive oils. The method was applied to identify and quantify olive oil adulterations with soybean oil detecting in a single run the amino acids in mixtures up to 2% (w/w). The results showed a high potential in using these compounds as novel markers for the detection of adulterations of extra virgin olive oils with seed oils. Thus, the developed method could be considered a simple, rapid and reliable method for the quality evaluation of extra virgin olive oil permitting its authentication.     

The Chemical Composition of Oils and Cakes of Ochna serrulata (Ochnaceae) and Other Underutilized Traditional Oil Trees from Western Zambia

Currently, the negative effects of unified and intensive agriculture are of growing concern. To mitigate them, the possibilities of using local but nowadays underused crop for food production should be more thoroughly investigated and promoted. The soybean is the major crop cultivated for vegetable oil production in Zambia, while the oil production from local oil-bearing plants is neglected. The chemical composition of oils and cakes of a three traditional oil plant used by descendants of the Lozi people for cooking were investigated. Parinari curatellifolia and Schinziophyton rautanenii oils were chiefly composed of α-eleostearic (28.58–55.96%), linoleic (9.78–40.18%), and oleic acid (15.26–24.07%), whereas Ochna serrulata contained mainly palmitic (35.62–37.31%), oleic (37.31–46.80%), and linoleic acid (10.61–18.66%); the oil yield was high (39–71%). S. rautanenii and O. serrulata oils were rich in γ-tocopherol (3236.18 μg/g, 361.11 μg/g, respectively). The O. serrulata oil also had a very distinctive aroma predominantly composed of p-cymene (52.26%), m-xylene (9.63%), γ-terpinene (9.07%), o-xylene (7.97), and limonene (7.23%). The cakes remaining after oil extraction are a good source of essential minerals, being rich in N, P, S, K, Ca, and Mg. These plants have the potential to be introduced for use in the food, technical, or pharmaceutical industries.     

Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating

The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.     

Trace analysis of heavy metals in groundwater samples by ion chromatography with post-column reaction and ultraviolet-visible detection

A rapid and automated method for the analysis of alpha-, gamma- and delta-tocopherols in vegetable oils is reported. Continuous extraction of vitamin E isomers from oil samples dissolved in Triton X-114 in the presence of methanol-hexane is achieved and coupled on-line with the chromatographic system. Using an acetic acid/sodium acetate buffer in a methanol-water (97:3) solution as the mobile phase, a C18 stationary phase and electrochemical detection in the coulometric mode, alpha-, gamma- and delta-tocopherol isomers can be successfully analyzed within 17 min. Thirteen commercially available oils of olive, sunflower, corn and seed mixtures were analyzed using 2,2,5,7,8-pentamethyl-6-chromanol as internal standard. The results obtained using three methodologies, one of them including classical sample treatment for liposoluble vitamin analysis, were in good agreement. To validate the proposed method, analysis of the only BCR Reference Material available, with a certified content of alpha-tocopherol (margarine CRM 122), was carried out using the automated methodology, the results found being in agreement with the certified value.     

Analysis of Peanut Oil Adulterated with Other Edible Oils by Spectrophotometry

Since peanut oil(PO) is more expensive than other seed oils, some PO is adulterated with other cheap seed oils, such as soybean oil, palm olein, cottonseed oil, corn oil and rapeseed oil. The conventional method for determining whether PO was adulterated is to detect the freezing point of oils. The proposed method for the determination of adulterants in PO was based on monitoring the change of absorbance when the sample was refrigerated. A special spectrophotometer was developed. A total of 10 kinds of POs from different suppliers were chosen and adulterated with other seed oils at the volume fraction levels ranging from 5% to 30%. A total of 150 samples were analyzed by the proposed method and the results were satisfactory.     

植物油中邻苯二甲酸酯类化合物的一步萃取方法

为实现植物油中邻苯二甲酸酯（PAEs）的现场快速检测,建立了气液微萃取（GLME）技术并与GC-MS检测技术联用实现了植物油中PAEs的一步萃取检测。GLME方法在气流吹扫-微注射器萃取技术的基础上建立而成。此方法定量取0.1 g植物油样品,利用GLME在5 min内完成PAEs的萃取、净化和浓缩,结合内标法确保了结果的准确性。在大豆油、调和油、橄榄油、香油等4种样品中添加200 μg/kg的15种PAEs,基质加标回收率为60.0%~112.3%,相对标准偏差（RSD）为0.9%~28.4%。该法操作简单、方便,准确度高,重现性好,基质干扰少,适用于现场检测和快速检测,对于保障我国食品安全、构建完整的食品安全检测体系具有重大意义。     

Thermal stability studies of some cerrado plant oils

Thermogravimetry technique is useful to determine the thermal stability of vegetable oils. In this paper some vegetable oils obtained from brazilian Cerrado native plants were studied based on their high oleic acid content. Amburana, baru and pequi pulp oils presented higher yield of extraction compared to soybean oil. The thermal stability of oils in nitrogen was very close hence their fatty acid composition was very similar. Amburana and baru oils have major amount of unsaturated fatty acids, especially linoleic acid and pequi pulp oil has the highest short chain fatty acid content which can explain its lowest thermal stability in synthetic air.