| Autor: |
Gómez-Ariza JL; Departamento de Química y Ciencias de los Materiales, Facultad de Ciencias Experimentales, Universidad de Huelva, Campus de El Carmen, 21007-Huelva, Spain., Arias-Borrego A, García-Barrera T, Beltran R |
| Jazyk: |
angličtina |
| Zdroj: |
Talanta [Talanta] 2006 Nov 15; Vol. 70 (4), pp. 859-69. Date of Electronic Publication: 2006 Mar 24. |
| DOI: |
10.1016/j.talanta.2006.02.019 |
| Abstrakt: |
The use of fast and reliable analytical procedures for olive oil authentication is a priority demand due to its wide consumption and healthy benefits. Olive oil adulteration with other cheaper vegetable oils is a common practice that has to be detected and controlled. Rapid screening methods based on high resolution tandem mass spectrometry constitute today the option of choice due to sample handling simplicity and the elimination of the chromatographic step. The selection of the ionization source is critical and the comparison of their reliability necessary. The possibilities of the direct infusion electrospray ionization (ESI) and the recently introduced atmospheric pressure photospray ionization source (APPI), coupled to quadrupole time-of-flight (QqTOF), have been critically studied and compared to control olive oil adulteration. These techniques are very rapid (approximately 1min per sample) and have high discrimination power to elucidate key components in the edible oils studied (olive, hazelnut, sunflower and corn). Nevertheless, both sources are complementary, being APPI more sensitive for monoacyl- and diacylglycerol fragment ions and ESI for triacylglycerols. In addition, methods reproducibility's are very high, especially for APPI source. Mixtures of olive oil with the others vegetable oils can be easily discriminated which has been tested by using principal components analysis (PCA) with both ESI-MS and APPI-MS spectra. Analogously, linear discriminant analysis (LDA) confirms methods reproducibility and detection of other oils used as adulterants, in particular hazelnut oil, which is especially difficult given its chemical similarity with olive oil. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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