Differences of three pretreatment methods for the detection of docosahexaenoic acid, eicosatetraenoic acid, linoleic acid and α-linolenic acid in infant formula milk powder

doi:10.3724/SP.J.1123.2018.03019

Abstract

Abstract:

The differences of three pretreatment methods (acetyl chloro carbinol esterification, acid hydrolysis esterification and alkali hydrolysis esterification) for the detection of four polyunsaturated fatty acids (docosahexaenoic acid, arachidonic acid, linoleic acid and α -linolenic acid) in infant formula milk powder were discussed. Acetyl chloro carbinol esterification and acid hydrolysis esterification were found to be significantly better than alkali hydrolysis esterification. The sample digestion and fat methyl esterification were carried out simultaneously in the acetyl chloro carbinol esterification method, where the two processes seemed to enhance each other. This allowed the complete release and methyl esterification of the fats. The accuracy of the methods was determined by investigating the reaction processes and recovery rates. Acid and alkali hydrolysis esterification methods were employed to hydrolyze the samples using a hydrochloric acid solution and an ammonia solution, respectively. Then, the fats were extracted for subsequent methyl esterification. These two methods were compared in terms of the digestion efficiency, extraction efficiency, and methylation efficiency. The results showed that the digestion efficiency is the main factor determining the differences between the acid and alkali hydrolysis methods. The accuracies of acetyl chloro carbinol esterification and acid hydrolysis esterification methods were further verified in the detection of samples, providing a basis for the determination of fatty acids in other foods.

Key words: acetyl chloro carbinol esterification, acid hydrolysis esterification, alkali hydrolysis esterification, differences, infant formula milk powder, polyunsaturated fatty acid

CLC Number:

O658

LI Jie, JU Xiang, WANG Yanli, TIAN Qiyan, SHEN Zhonglan, HU Mei, LIU Yanming, ZHU Jianhua. Differences of three pretreatment methods for the detection of docosahexaenoic acid, eicosatetraenoic acid, linoleic acid and α-linolenic acid in infant formula milk powder[J]. Chinese Journal of Chromatography, 2018, 36(8): 827-832.

References

[1] Peng F J, Yang W H. Food Science, 2011, 32(14):261 彭飞进, 杨卫花. 食品科学, 2011, 32(14):261
[2] Du F F, Li J P, Zheng X H, et al. Food Science, 2015, 36(11):245 杜芳芳, 李建平, 郑晓辉, 等. 食品科学, 2015, 36(11):245
[3] Sun X Y, Gao G T, Duan A L, et al. Science and Technology of Food Industry, 2012, 33(7):418 孙翔宇, 高贵田, 段爱莉, 等. 食品工业科技, 2012, 33(7):418
[4] Dai Y, Dai Z Y, Zhang Y C, et al. Farm Products Processing, 2017(9):44 戴逸, 戴智勇, 张岩春, 等. 农产品加工, 2017(9):44
[5] He P. Science and Technology of Food Industry, 2004, 25(1):126 何平. 食品工业科技, 2004, 25(1):126
[6] GB 10765-2010
[7] GB 10767-2010
[8] Duan X X, Zhang Y C, Dai Z Y, et al. China Dairy Industry, 2011, 39(12):27 段潇潇, 张岩春, 戴智勇, 等. 中国乳品工业, 2011, 39(12):27
[9] Shen L, Tang J, Zhang Y X, et al. China Oils and Fats, 2016, 41(4):14 沈雷, 唐俊, 张云霞, 等. 中国油脂, 2016, 41(4):14
[10] Zhang P, Cao S F, Dai Z Y, et al. China Dairy Industry, 2016, 44(5):9 张鹏, 曹素芳, 戴智勇, 等. 中国乳品工业, 2016, 44(5):9
[11] Li X D, Jiang C. Journal of Dairy Science and Technology, 2013, 36(2):34 李晓东, 蒋琛. 乳业科学与技术, 2013, 36(2):34
[12] Hu S M, Jiang D M, Liu B H, et al. China Dairy Industry, 2017, 45(3):9 胡姝敏, 姜冬梅, 刘宝华, 等. 中国乳品工业, 2017, 45(3):9
[13] Zhang J Y, Du B, Xie L H, et al. Journal of Food Safety and Quality, 2013, 4(5):1342 张嘉怡, 杜冰, 谢蓝华, 等. 食品安全质量检测学报, 2013, 4(5):1342
[14] Chen Y S, Jin Q, He W. Guangdong Chemical Industry, 2016, 43(7):189 陈银珊, 靳权, 何维. 广东化工, 2016, 43(7):189
[15] Shao S P, Xiang D P, Li S, et al. Chinese Journal of Chromatography, 2015, 33(11):1214 邵仕萍, 相大鹏, 李双, 等. 色谱, 2015, 33(11):1214
[16] Wu W D, Jin S M, Zhu H. China Food Additives, 2005 (1):106 吴伟都, 金世梅, 朱慧. 中国食品添加剂, 2005(1):106
[17] Lin Y Z, Chen S Y. Food Research and Development, 2012, 33(2):143 林玉宙, 陈士勇. 食品研究与开发, 2012, 33(2):143
[18] Hu F Y. Modern Food, 2017(12):90 胡凤杨. 现代食品, 2017(12):90
[19] Liu X Q. China Dairy Industry, 2016, 44(8):52 刘秀清. 中国乳品工业, 2016, 44(8):52
[20] GB 5009.168-2016
[21] Ecker J, Scherer M, Schmitz G, et al. J Chromatogr B, 2012, 897(4):98
[22] Liu W Y, Jia W, Wu T, et al. Chinese Journal of Chromatography, 2016, 34(11):1113 刘文媛, 贾伟, 吴婷, 等. 色谱, 2016, 34(11):1113
[23] Smith M B. March's Advanced Organic Chemistry:Reactions, Mechanisms, and Structure. 5th ed. Li Y M, transl. Beijing:Chemical Industry Press, 2009 Smith M B. 高等有机化学:反应、机理与结构. 5版. 李艳梅, 译. 北京:化学工业出版社, 2009