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Saturated fatty acid determination method using paired ion electrospray ionization mass spectrometry coupled with capillary electrophoresis

Title
Saturated fatty acid determination method using paired ion electrospray ionization mass spectrometry coupled with capillary electrophoresis
Authors
Lee J.-H.Kim S.-J.Lee S.Rhee J.-K.Lee S.Y.Na Y.-C.
Ewha Authors
이수영이진규나윤철
SCOPUS Author ID
이수영scopus; 이진규scopus
Issue Date
2017
Journal Title
Analytica Chimica Acta
ISSN
0003-2670JCR Link
Citation
vol. 984, pp. 223 - 231
Keywords
Capillary electrophoresis-mass spectrometry (CE-MS)Ion paring reagentPaired ion electrospray ionization (PIESI)Saturated fatty acid
Publisher
Elsevier B.V.
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
A sensitive and selective capillary electrophoresis-mass spectrometry (CE-MS) method for determination of saturated fatty acids (FAs) was developed by using dicationic ion-pairing reagents forming singly charged complexes with anionic FAs. For negative ESI detection, 21 anionic FAs at pH 10 were separated using ammonium formate buffer containing 40% acetonitrile modifier in normal polarity mode in CE by optimizing various parameters. This method showed good separation efficiency, but the sensitivity of the method to short-chain fatty acids was quite low, causing acetic and propionic acids to be undetectable even at 100 mgL−1 in negative ESI-MS detection. Out of the four dicationic ion-pairing reagents tested, N,N’-dibutyl 1,1’-pentylenedipyrrolidium infused through a sheath-liquid ion source during CE separation was the best reagent regarding improved sensitivity and favorably complexed with anionic FAs for detection in positive ion ESI-MS. The monovalent complex showed improved ionization efficiency, providing the limits of detection (LODs) for 15 FAs ranging from 0.13 to 2.88 μg/mL and good linearity (R2 > 0.99) up to 150 μg/mL. Compared to the negative detection results, the effect was remarkable for the detection of short- and medium-chain fatty acids. The optimized CE-paired ion electrospray (PIESI)-MS method was utilized for the determination of FAs in cheese and coffee with simple pretreatment. This method may be extended for sensitive analysis of unsaturated fatty acids. © 2017 Elsevier B.V.
DOI
10.1016/j.aca.2017.06.052
Appears in Collections:
자연과학대학 > 생명과학전공 > Journal papers
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