Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS)
This study is to observe the best method in quantifying COPS in meat products using triple quadrupole gas chromatography-mass spectrometry (GC-MS-MS). Derivatisation technique was optimised using TMS1:pyridine prior to quantification. Multiple reaction monitoring (MRM) transition with electron io...
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| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | en_US |
| الموضوعات: | |
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| الملخص: | This study is to observe the best method in quantifying COPS in meat products using
triple quadrupole gas chromatography-mass spectrometry (GC-MS-MS). Derivatisation
technique was optimised using TMS1:pyridine prior to quantification. Multiple reaction
monitoring (MRM) transition with electron ionization (EI) was developed by isolating
and fiagmenting the precursor ion. Three extraction methods were compared (Method A,
B and C). The developed method was tested in minced beef, chicken sausage and fish
fillet. The effect of types of cooking such as boiling and frying were compared with
untreated raw samples. To conclude, derivatisation with 100 ml of TMS1:pyridine (1 :4);
80 minute of incubation time at 60 OC was the best since it gave among the largest peak
area. Good chromatographic separation with shorter retention time (12 minutes),
recoveries (96 - I0 l % for 5 mg/kg and 95 - 10 l % for 50 mg/kg), repeatability ( 1-5 %
for 5 mg/kg and 1-3 % for 50 mg/kg) and correlation coefficients (between 0.993 and
0.999) with the range of limit of detection (LOD) and limit of quantitation (LOQ) was
between 0.06 - 1.84 and 0.18 - 5.58 mg/kg respectively proved that GC-MS-MS with El
fragmentation is reliable to quantitate COPs. Method C, gave higher recovery (41.35 % -
66.33 %) and lower range of coeffticient of variation (CV) (4.08 % - 17.3 %). Frying was
observed to generate highest COPS level implies that it is not a healthy cooking method. |
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