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建立了食用油中甘油三酯的大气压化学电离-质谱直接分析检测方法。在考察实验条件影响的基础上,选择乙腈作为溶剂,正离子检测模式,进样流速为800μL/h,喷雾器温度250℃,电晕针电流为5000 nA。用本方法对10种食用油进行分析,结果表明,植物油与动物油之间差异较大。经主成分分析,选择m/z 857.76与m/z 881.76峰强度比作为指标,重复性RSD<5%,可直接识别出玉米油中掺杂5%的猪油。用碰撞诱导解离(CID)实验初步鉴别了食用油的3个特征峰。利用本方法对泔水油样品和煎炸油样品进行分析,结果泔水油样品中含有植物油和动物油,而煎炸油样品也与商品食用油存在差异。本方法可用于食用油样品的快速筛查。
Atmospheric pressure chemical ionization-mass spectrometry direct analysis of triglycerides in edible oils was established. Based on the experimental conditions, acetonitrile was selected as the solvent and positive ion detection mode. The injection flow rate was 800 μL / h, the temperature of the nebulizer was 250 ℃ and the current of the corona needle was 5000 nA. Using this method to analyze 10 kinds of cooking oil, the results showed that there was a big difference between vegetable oil and animal oil. According to principal component analysis, the peak intensity ratio of m / z 857.76 to m / z 881.76 was selected as the index, and the repeatability RSD was less than 5%, which could directly identify 5% lard mixed with corn oil. Collision-induced dissociation (CID) experiment initially identified three characteristic peaks of edible oil. The method was used to analyze the water samples and the frying oil samples. The results showed that the samples contained the vegetable oil and the animal oil, while the frying oil samples also differed from those of the commercial edible oils. The method can be used for rapid screening of edible oil samples.