title: Simultaneous determination of Ltx and Ltxd in cured meat products by LC/MS/MS.
abstract: 9,10-Epoxyoctadec-12-enoic acid (Ltx) and 9,10-dihydroxy-12-octadecenoic acid (Ltxd), oxidation products of Linoleic acid, are of biological significance. In this paper, a method was developed for simultaneous determination of Ltx and Ltxd in cured meat products. The analytes were separated by high performance liquid chromatography and detected with tandem mass spectrometry. The method was of satisfactory performances with the quantification limits of 0.64μg/g and 0.025μg/g for Ltx and Ltxd, respectively. The method was employed to detect the analytes in cured meat products, and 21 out 26 samples were found to contain Ltx and Ltxd simultaneously, in ranges of 0.77-6.90μg/g and 0.17-3.93μg/g, respectively. The result also indicated there were isomers of Ltx and Ltxd in samples, and the final amount of Ltxds after ingestion might be much higher than those originally detected in cured meats. More attention should be paid to Ltxs and Ltxds in cured meat products.
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Hui
authors.initials: H
authors.lastname: Song
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Haihong
authors.initials: H
authors.lastname: Wu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China. Electronic address: zmgeng@163.com.
authors.forename: Zhiming
authors.initials: Z
authors.lastname: Geng
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Chong
authors.initials: C
authors.lastname: Sun
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Shuang
authors.initials: S
authors.lastname: Ren
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Daoying
authors.initials: D
authors.lastname: Wang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Muhan
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Fang
authors.initials: F
authors.lastname: Liu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, PR China.
authors.forename: Weimin
authors.initials: W
authors.lastname: Xu
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods; D002853:Chromatography, Liquid / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D013229:Stearic Acids / Q000032:analysis*; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D013229:Stearic Acids
keywords: Cured meat; High performance liquid chromatography; Leukotoxin; Leukotoxin-diol; Linoleic acid; Tandem mass spectrometry