Atmospheric pressure chemical ionisation (APCI) and photoionisation (APPI) mass spectrometry for detection of unsaturated fatty acids: potential for rapid detection of adulteration of vegetable oils-Reference-Cited by-同舟云学术

Atmospheric pressure chemical ionisation (APCI) and photoionisation (APPI) mass spectrometry for detection of unsaturated fatty acids: potential for rapid detection of adulteration of vegetable oils

Published:2019 Issue:30 Volume:11 Page:3819-3828
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Strashnov Ilya¹²³⁴^ORCID,Gilmour Jamie D.⁵²⁶⁴,Cannavan Andrew⁷⁸⁹¹⁰,Chen Gang¹¹¹²,Dissanayake Champa¹³¹⁴¹⁵,Fernando Biyagamage Ruchika¹⁶¹⁷¹⁵^ORCID,Kelly Simon⁷⁸⁹¹⁰,Muhammad Syahidah Akmal¹⁸¹⁹²⁰^ORCID,Singh Dileep Kumar²¹²²²³²⁴²⁵,Xu Zhenzhen¹¹¹²

Affiliation:

1. School of Chemistry

2. The University of Manchester

3. M13 9PL Manchester

4. UK

5. School of Earth Atmospheric and Environmental Science

6. Manchester

7. International Atomic Energy Agency

8. Joint FAO/IAEA Division of Nuclear Techniques in Food & Agriculture

9. Vienna

10. Austria

11. Chinese Academy of Agricultural Sciences

12. China

13. Sri Lanka Atomic Energy Board

14. Life Sciences Division Colombo

15. Sri Lanka

16. University of Peradeniya

17. Peradeniya

18. Universiti Sains Malaysia

19. School of Industrial Technology/Analytical Biochemistry Research Centre Minden

20. Malaysia

21. University of Delhi

22. Soil Microbial Ecology and Environmental Toxicology Laboratory

23. Department of Zoology New Delhi

24. Delhi

25. India

Abstract

Unsaturated fatty acids of vegetable oils can be rapidly determined with APCI and APPI mass spectrometry by comparison to standards. The difference in the ionization efficiencies of FA can be addressed by calculation of correction factors.

Funder

Science and Technology Facilities Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/AY/C9AY00977A

Reference41 articles.

1. Advances in the Identification of Adulterated Vegetable Oils

2. Characterization of Vegetable Oils by Electrospray Ionization Mass Spectrometry Fingerprinting: Classification, Quality, Adulteration, and Aging

3. Identification of very long chain unsaturated fatty acids from Ximenia oil by atmospheric pressure chemical ionization liquid chromatography–mass spectroscopy

4. Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment

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