Detection of Deep Sea Fish Oil Adulteration by Lipid Analysis Using Ion Trap Mass Spectrometry

doi:10.7506/spkx1002-6630-201818031

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (18): 199-203.doi: 10.7506/spkx1002-6630-201818031

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Detection of Deep Sea Fish Oil Adulteration by Lipid Analysis Using Ion Trap Mass Spectrometry

LI Xin1,2, LIU Xia1,*, LI Peiwu2,*, WANG Xiupin2

(1. Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Laboratory of Quality & Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture, Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)

Online:2018-09-25 Published:2018-09-18

Abstract

Abstract: In this paper, a high performance liquid chromatography coupled to ion trap mass spectrometry (HPLC-ITMS) method was used to identify synthetic ester-type and natural glyceride-type deep sea fish oils by lipid analysis. Lipids were separated by reversed phase HPLC on a C18 column using gradient elution with isopropyl alcohol and acetonitrile. Multistage fragmentation fingerprints were acquired by ion trap mass spectrometry under a data-dependent scan mode. The fingerprint information was identified from the total ion current spectra, mass spectra and tandem mass spectra. It was found that docose hexaenoie acid (DHA) and eicosapentaenoic acid (EPA) existed in ester-type fish oil as CH3CH2O-DHA and CH3CH2O-EPA, respectively, while both existed as triglycerides in glyceride-type fish oil. This method can accurately distinguish between ethyl ester-type and glyceride-type deep sea fish oils.

Key words: deep sea fish oil, rapid identification, ion trap mass spectrometry, lipid, docose hexaenoie acid, eicosapentaenoic acid

CLC Number:

S565.9

LI Xin, LIU Xia, LI Peiwu, WANG Xiupin. Detection of Deep Sea Fish Oil Adulteration by Lipid Analysis Using Ion Trap Mass Spectrometry[J]. FOOD SCIENCE, 2018, 39(18): 199-203.

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Detection of Deep Sea Fish Oil Adulteration by Lipid Analysis Using Ion Trap Mass Spectrometry

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