Application of Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry for the Analysis of Compounds in Deep-Fat Frying Oil

作者：Zhang, Qing^*; Lin, Shang; Li, Jie; Liu, Yuntao; Qin, Wen; Shen, Qun

来源：Food Analytical Methods, 2016, 9(8): 2352-2363.

DOI：10.1007/s12161-016-0413-x

• Matrix-assisted laser desorption ionization time-of-flight mass spectrometry
• Frying oil
• Composition analysis
• Molecular weight distribution

Constituents in soybean oil fried with chicken breast meat (CBM) were analyzed using matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) according to the corresponding molecular weight (MW) distributions. The possible molecular formulas of the constituents deduced based on the parent triacylglycerols (TAGs) were investigated in three MW distributions. TAGs and oxygenated TAGs were found in region A (m/z853-1001). Diacylglycerols (DAGs), oxygenated DAGs, and oxidized TAG decomposition products were observed in region B (m/z600-853). Combination products between one TAG and one or two short-chain oxidative decomposition products (ODPs), one TAG and one DAG, two TAGs (dimers), one TAG dimer and one or more short-chain ODPs, and three TAGs (trimers) and so on were shown in region C (m/z1001-3000). Some even MWs were assigned to nitrogen- and sulfur-containing TAG derivatives due to the introduction of proteins contained in CBM. Furthermore, the possible reaction mechanisms which occurred during the deep-fat frying process were also discussed based on the deduced molecular structures of constituents. Depending on the obtained results, the composition profile of frying oil can be well elucidated by the MALDI-TOF-MS-based method for the quality monitoring of the frying oil or fried food.

• 出版日期2016-8
• 单位四川农业大学