An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods
Malondialdehyde (MDA) is one of the representative end products under lipid peroxidation, indicating the degree of lipid oxidation in foods. However, compounds in pickled products, especially the nitrite in salted lean pork can react with MDA under the acidic condition, leads to the loss of MDA and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1176 |
| _version_ | 1797504932956340224 |
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| author | Wenjie Wang Zhiwen Zhang Xiaoying Liu Xiaoji Cao Lianzhu Wang Yuting Ding Xuxia Zhou |
| author_facet | Wenjie Wang Zhiwen Zhang Xiaoying Liu Xiaoji Cao Lianzhu Wang Yuting Ding Xuxia Zhou |
| author_sort | Wenjie Wang |
| collection | DOAJ |
| description | Malondialdehyde (MDA) is one of the representative end products under lipid peroxidation, indicating the degree of lipid oxidation in foods. However, compounds in pickled products, especially the nitrite in salted lean pork can react with MDA under the acidic condition, leads to the loss of MDA and an underestimation on lipid oxidation through the conventional assay. In this study, the quantification for MDA in the sample containing sodium nitrite were found lacking accuracy by the thiobarbituric acid (TBA) assay and chromatography assay based on alkaline hydrolysis as the reaction between them were difficult to be completely inhibited. Among other trials, the improvement GC-MS analysis utilizing deuterium substituted MDA (MDA-d<sub>2</sub>) as an internal standard and applying perfluorophenylhydrazine (PFPH) as a derivative reagent can reduce the deviations from the presence of nitrite in the salted lean pork meat and the recovery is between 93.9% and 98.4% and coefficient of variation for the intermediate precision is between 1.1 and 3.5% using the method. The advanced gas chromatograph mass spectrometer (GC-MS) assay also has a very low detection limit (0.25 ng/mL) with both hydrolysis types. |
| first_indexed | 2024-03-10T04:11:27Z |
| format | Article |
| id | doaj.art-b3fa1a0e3435437e9faf73c6aa1bf7b0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:11:27Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b3fa1a0e3435437e9faf73c6aa1bf7b02023-11-23T08:11:50ZengMDPI AGFoods2304-81582022-04-01119117610.3390/foods11091176An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in FoodsWenjie Wang0Zhiwen Zhang1Xiaoying Liu2Xiaoji Cao3Lianzhu Wang4Yuting Ding5Xuxia Zhou6College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaResearch Center of Analysis and Measurement, Zhejiang University of Technology, Hangzhou 310014, ChinaYellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaMalondialdehyde (MDA) is one of the representative end products under lipid peroxidation, indicating the degree of lipid oxidation in foods. However, compounds in pickled products, especially the nitrite in salted lean pork can react with MDA under the acidic condition, leads to the loss of MDA and an underestimation on lipid oxidation through the conventional assay. In this study, the quantification for MDA in the sample containing sodium nitrite were found lacking accuracy by the thiobarbituric acid (TBA) assay and chromatography assay based on alkaline hydrolysis as the reaction between them were difficult to be completely inhibited. Among other trials, the improvement GC-MS analysis utilizing deuterium substituted MDA (MDA-d<sub>2</sub>) as an internal standard and applying perfluorophenylhydrazine (PFPH) as a derivative reagent can reduce the deviations from the presence of nitrite in the salted lean pork meat and the recovery is between 93.9% and 98.4% and coefficient of variation for the intermediate precision is between 1.1 and 3.5% using the method. The advanced gas chromatograph mass spectrometer (GC-MS) assay also has a very low detection limit (0.25 ng/mL) with both hydrolysis types.https://www.mdpi.com/2304-8158/11/9/1176malondialdehydelipid peroxidationpickled productsnitriteGC-MS |
| spellingShingle | Wenjie Wang Zhiwen Zhang Xiaoying Liu Xiaoji Cao Lianzhu Wang Yuting Ding Xuxia Zhou An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods Foods malondialdehyde lipid peroxidation pickled products nitrite GC-MS |
| title | An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods |
| title_full | An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods |
| title_fullStr | An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods |
| title_full_unstemmed | An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods |
| title_short | An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods |
| title_sort | improved gc ms method for malondialdehyde mda detection avoiding the effects of nitrite in foods |
| topic | malondialdehyde lipid peroxidation pickled products nitrite GC-MS |
| url | https://www.mdpi.com/2304-8158/11/9/1176 |
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