Objective A method for the free gossypol in edible vegetable oil was developed using ultra performance liquid chromatography-electrospray ionization triple-quadruple tandem mass spectrometry (UPLC-ESI-MS-MS). Methods The free gossypol residue in the test samples was extracted with ethanol solution. The gradient chromatographic separation was performed using a C18 column (100 mm×2.1 mm, 2.6 μm), and analyzed by UPLC-ESI-MS-MS. The mass spectrometer was operated in the negative ion mode using multiple reaction monitoring (MRM) for qualitative and quantitative analysis. Results The linear range was from 0.001~1.0 μg/mL. The average recoveries of the gossypol ranged from 70.6% to 94.4% (n=6) at the spiking levels of 5?250 μg/kg with the relative standard deviation less than 12.0%. The limit of detection (LOD, S/N≥3) was 1 μg/kg and the limit of quantification (LOQ, S/N≥10) were 5 μg/kg. Conclusion The method is suitable for the determination of gossypol in edible vegetable oil.
标题:超高效液相色谱-串联质谱法测定 食用植物油中的游离棉酚
英文标题:Determination of free gossypol in edible vegetable oil using ultra performance liquid chromacography with tandem mass spectrometry