An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods.
GC-MS
lipid peroxidation
malondialdehyde
nitrite
pickled products
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
19 Apr 2022
19 Apr 2022
Historique:
received:
25
02
2022
revised:
02
04
2022
accepted:
15
04
2022
entrez:
14
5
2022
pubmed:
15
5
2022
medline:
15
5
2022
Statut:
epublish
Résumé
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
Identifiants
pubmed: 35563899
pii: foods11091176
doi: 10.3390/foods11091176
pmc: PMC9099496
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : the National Natural Science Foundation of China
ID : No. 31871869
Organisme : the National Key R&D Program of China
ID : No. 2018YFD0901006
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