Abstract
The present investigation is focused on the development of a comprehensive two-dimensional GC (GC × GC) method, with dual MS/FID detection, for the qualitative and quantitative analysis of the entire unsaponifiable fraction of vegetable oils. The unsaponifiable fraction forms a minor, highly specific part of a vegetable oil, and can be used as an indicator of genuineness. The column set used consisted of a low-polarity first dimension, and a medium-polarity secondary one, both characterized by a high thermal stability. The use of dual detection enabled the attainment of both mass spectral information and relative % FID data. The complexity of the fingerprint, generated by the unsaponifiable fraction, fully justified the employment of the two-dimensional GC technology. Furthermore, two other GC × GC benefits contributed greatly to the attainment of promising results, namely sensitivity enhancement and the formation of group-type patterns. The method herein proposed could potentially open a new opportunity for the more in-depth knowledge of the unsaponifiable fraction of vegetable oils.
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Acknowledgments
The Project was funded by the “Italian Ministry for the University and Research (MIUR)” within the PRIN Project n. 20098Y822 “Determination of biologically active molecules in natural matrixes using advanced chromatographic techniques”.
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Published in the topical collection Nutraceuticals and Separations with guest editor Luigi Mondello.
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Tranchida, P.Q., Salivo, S., Franchina, F.A. et al. Qualitative and quantitative analysis of the unsaponifiable fraction of vegetable oils by using comprehensive 2D GC with dual MS/FID detection. Anal Bioanal Chem 405, 4655–4663 (2013). https://doi.org/10.1007/s00216-013-6704-9
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DOI: https://doi.org/10.1007/s00216-013-6704-9