Food Chemistry 2015-06-01

Simultaneous determination of isoflavones and resveratrols for adulteration detection of soybean and peanut oils by mixed-mode SPE LC-MS/MS.

Xin Zhao, Fei Ma, Peiwu Li, Guangming Li, Liangxiao Zhang, Qi Zhang, Wen Zhang, Xiupin Wang

Index: Food Chem. 176 , 465-71, (2015)

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Abstract

To ensure authenticity of vegetable oils, isoflavones (genistein, genistin, daidzein and daidzin) and resveratrols (cis-resveratrol and trans-resveratrol) were selected as the putative markers for adulteration of soybean and peanut oils. Firstly, mixed mode solid-phase extraction coupled with liquid chromatography tandem mass spectrometry (mixed-mode SPE LC-MS/MS) method was developed to analyze isoflavones and resveratrols in vegetable oils. The concentration of marker compounds in vegetable oils were 0.08-1.47mgkg(-1) for daidzein, ND-78.9μgkg(-1) for daidzin, 0.40-5.89mgkg(-1) for genistein, 1.2-114.9μgkg(-1) for genistin, 3.1-85.0μgkg(-1) for trans-resveratrol and 1.9-51.0μgkg(-1) for cis-resveratrol, which are compatible with the raw materials for oil press. Additionally, the applicability of this method has been successfully tested in thirteen vegetable oils from the market. Mixed-mode SPE LC-MS/MS method can simultaneously detect isoflavones and resveratrols in vegetable oils and assess adulteration and quality of soybean and peanut oils. Copyright © 2014 Elsevier Ltd. All rights reserved.

Related Compounds

  • Formic Acid
  • Isopropanol
  • N-hexane
  • Acetonitrile
  • Methanol
  • Daidzin
  • Genistein
  • Daidzein

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