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Optimization of Headspace SPME GC × GC-TOF/MS Analysis of Volatile Organic Compounds in Edible Oils by Central Composite Design for Adulteration Detection of Edible Oil

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Abstract

Volatile flavor components are critical to edible oils and influence consumption choice. Meanwhile, volatile organic compounds (VOCs) in edible oils are also potential biomarkers to detect adulterated products. However, VOCs are usually complex, unstable, and easily influenced by oil processing and even analysis conditions. Here, we report headspace solid-phase microextraction for comprehensive two-dimensional gas chromatography mass spectrometric analysis of VOCs in edible oils as being optimized and validated using central composite design (CCD). The results indicated that the optimal extraction conditions are as follows: SPE column of divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), equilibration time of 10.3 min, and extraction time of 19.6 min at 120 °C. This method could analyze edible oils to identify characteristic flavor components. As a result, 25 VOC tags were identified and used to characterize soybean oils. Chemometric methods were used to discriminate the authentic sesame oils from those adulterated with soybean oil. The results indicated that this method is an effective approach to measure VOCs in edible oils; such measurements can report counterfeit products.

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Funding

This work was supported by the National Science and Technology Major Project of China (No. 2017YFC1601700), the National Nature Foundation Committee of P.R. China (No. 31871886), the National Major Project for Agro-product Quality & Safety Risk Assessment (No. GJFP2019003), the earmarked fund for China Agriculture research system (CARS-12), and the Fundamental Research Funds for Central Non-profit Scientific Institution (Nos. 1610172018002, 1610172018012, Y2019XK17-02).

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Authors and Affiliations

  1. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, 430062, China

    Yu Sun, Xinjing Dou, Xiaofeng Yue, Li Yu, Liangxiao Zhang & Peiwu Li

  2. Faculty of Materials Science and Chemistry, China University of Geosciences, Wuhan, 430074, China

    Yu Sun & Ji Li

  3. Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, 430062, China

    Xinjing Dou

  4. Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, 430062, China

    Xiaofeng Yue, Liangxiao Zhang & Peiwu Li

  5. Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Wuhan, 430062, China

    Li Yu, Liangxiao Zhang & Peiwu Li

Authors
  1. Yu Sun
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  2. Xinjing Dou
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  3. Xiaofeng Yue
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  4. Li Yu
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  6. Ji Li
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Correspondence to Liangxiao Zhang or Ji Li.

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Yu Sun declares that he has no conflict of interest. Xinjing Dou declares that he has no conflict of interest. Xiaofeng Yue declares that he has no conflict of interest. Li Yu declares that he has no conflict of interest. Liangxiao Zhang declares that he has no conflict of interest. Ji Li declares that he has no conflict of interest. Peiwu Li declares that he has no conflict of interest.

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Sun, Y., Dou, X., Yue, X. et al. Optimization of Headspace SPME GC × GC-TOF/MS Analysis of Volatile Organic Compounds in Edible Oils by Central Composite Design for Adulteration Detection of Edible Oil. Food Anal. Methods 13, 1328–1336 (2020). https://doi.org/10.1007/s12161-020-01741-3

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  • DOI: https://doi.org/10.1007/s12161-020-01741-3

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