Journal of the American Oil Chemists' Society

, Volume 90, Issue 4, pp 493–500

Collaborative Study for the Analysis of Glycidyl Fatty Acid Esters in Edible Oils using LC–MS

Authors

  • Michael R. Blumhorst
    • Research Division, Archer Daniels Midland CompanyJames R. Randall Research Center
  • Mark W. Collison
    • Research Division, Archer Daniels Midland CompanyJames R. Randall Research Center
  • Richard Cantrill
    • AOCS
  • Hiroki Shiro
    • Tochigi Research LaboratoriesKao Corporation
  • Yoshinori Masukawa
    • Tokyo Research LaboratoriesKao Corporation
  • Shigeru Kawai
    • Tokyo Research LaboratoriesKao Corporation
    • Tokyo Research LaboratoriesKao Corporation
Original Paper

DOI: 10.1007/s11746-012-2187-7

Cite this article as:
Blumhorst, M.R., Collison, M.W., Cantrill, R. et al. J Am Oil Chem Soc (2013) 90: 493. doi:10.1007/s11746-012-2187-7

Abstract

An interlaboratory study was conducted to evaluate a method for determining glycidyl fatty acid esters (GE) in edible oils. Samples were dissolved in tert-butyl methyl ether/ethyl acetate and subjected to two solid-phase extraction (SPE) steps. The first SPE step utilized methanol elution from a C18 cartridge, and the second SPE step utilized n-hexane/ethyl acetate elution from a silica cartridge. The final extract was analyzed using liquid chromatography with a single quadrupole mass spectrometer in selected ion monitoring (SIM) mode. Quantification was performed using external standardization. Eighteen samples (9 oils × 2 blind duplicates) were assayed for glycidyl palmitate, glycidyl stearate, glycidyl oleate, glycidyl linoleate and glycidyl linolenate by 17 collaborating laboratories from seven countries. Sample matrices included palm, olive, corn, soybean and rapeseed oils. Repeatability (RSDr) ranged from 6.85 to 19.88 % and reproducibility (RSDR) ranged from 16.58 to 35.52 % for samples containing greater than 0.5 mg/kg of individual GE. HORRATR values ranged from 0.62 to 14.70 for determination of total GE. The method provides acceptable results for quantification of GE in edible oils.

Keywords

Collaborative study Glycidyl fatty acid esters Edible oil Interlaboratory study

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© AOCS 2012