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Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS

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Abstract

A method was developed for simultaneous determination of 13-hydroxyoctadecadienoic acid (13-HODE), 9,10-dihydroxyoctadecenoic acid (9,10-DHODE), and 9,10,13-trihydroxyoctadecenoic acid (9,10,13-THODE) in cured meat products. The analytes, extracted with methanol and cleaned by solid phase extraction, were separated on an XBridge C18 column (150*4.6 mm, 5 μm) with a mobile phase consisting of 0.1 % formic acid in water and acetonitrile, followed by detection with an electrospray ionization tandem mass spectrometry in negative-ion mode. The proposed method produced satisfactory reliability, sensitivity, and accuracy. Recoveries of the three analytes within the spiking range of 0.5–40 μg/g were 80.0–97.8 %, and limits of quantification of 13-HODE, 9,10-DHODE, and 9,10,13-THODE were 0.4, 0.025, and 0.05 μg/g, respectively. The method was successfully employed to detect the three fatty acids with hydroxyl(s) in cured meat products. It was shown that all samples contained the three analytes simultaneously, with concentrations ranging 1.40–100.77 μg/g for 13-HODE, 0.13–1.82 μg/g for 9,10-DHODE, and 0.49–10.12 μg/g for 9,10,13-THODE, respectively. The analytical result also indicated there were isomers of analytes, and the real content of fatty acids with hydroxyl(s) from oxidation of LA might be much higher.

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    Authors and Affiliations

    1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People’s Republic of China

      Hui Song, Haihong Wu, Zhiming Geng, Chong Sun, Shuang Ren, Daoying Wang, Muhan Zhang, Fang Liu & Weimin Xu

    2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, 210095, People’s Republic of China

      Hui Song & Shuang Ren

    3. Collaborative Innovation Center of Meat Production and Processing, Nanjing, 210095, People’s Republic of China

      Weimin Xu

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    1. Hui Song
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    Correspondence to Zhiming Geng.

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    Funding

    This study was funded by National Natural Science Foundation of China (31401560) and Innovation of Agricultural Science and Technology of Jiangsu Province, China (CX(14)2117).

    Conflict of Interests

    Zhiming Geng has received a research grant from Agricultural Science and Technology Innovation Fund of Jiangsu Province, China. Daoying Wang has received a research grant from The National Natural Science Foundation of China (NSFC). Fang Liu has received a research grant from The National Natural Science Foundation of China (NSFC). Muhan Zhang has received a research grant from The National Natural Science Foundation of China (NSFC). Chong Sun declares that she has no conflict of interest. Hui Song declares that she has no conflict of interest. Haihong Wu declares that she has no conflict of interest. Shuang Ren declares that she has no conflict of interest.

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    This article does not contain any studies with human participants or animals performed by any of the authors.

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    Hui Song and Haihong Wu contributed equally to this work.

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    Song, H., Wu, H., Geng, Z. et al. Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS. Food Anal. Methods 9, 2832–2841 (2016). https://doi.org/10.1007/s12161-016-0470-1

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