Analysis of sitosteryl oleate esters in phytosterols esters enriched foods by HPLC-ESI-MS2
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- 作者：Diane Julien-Davida ; diane.julien-david@unistra.fr" class="auth_mail ; Minjie Zhaoa ; Philippe Geoffroyb ; Michel Mieschb ; Francis Raulc ; Dalal Aoude-Wernerd ; Saï ; d Ennahara ; Eric Marchionia
- 关键词：Phytosteryl esters ; Phytosterols ; Oxidation ; HPLC&ndash ; MS2 ; Enriched foods
- 刊名：Steroids
- 出版年：June 2014
- 年：2014
- 卷：84
- 期：Complete
- 页码：84-91
- 全文大小：556 K
文摘
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HPLC–MS2 method was developed to analyze sitosteryl oleate and its oxides in spread.
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Addition of lithium in mobile phase was allowed to obtain precursor ions.
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The content of sitosteryl oleate in spread highly decreased with the temperature.
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A wide variety of oxidation products was formed in spreads after heating treatment.
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Sunlight radiation did not result in the degradation of sitosteryl oleate.