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Quantitative analysis of acrolein in heated vegetable oils by liquid chromatography with pulsed electrochemical
Innocenzo G Casella1, Michela Contursi
1Dipartimento di Chimica, Universita' degli Studi della Basilicata, Via N. Sauro 85, 85100 Potenza, Italy. casella@unibas.it
Abstract:
A sensitive and selective analytical method for the determination of acrolein in heated vegetable oils by liquid chromatographic separation with pulsed electrochemical detection is described. An optimized triple-step pulsed waveform, based on the formation/inhibition of PtOH species on the electrode surface, a consequence of the absence/presence of adsorbing analytes, is described for the sensitive detection of acrolein in acidic medium. Under these optimized experimental conditions the proposed analytical method allowed detection limits of 0.15 microM without pre- or postcolumn derivatization or tedious cleanup procedures. The proposed analytical method was successfully employed for the sensitive determination of acrolein in fresh and heated vegetable oils with good mean recoveries, selectivity, and analytical reproducibility.
