Simultaneous determination of 13-HODE and 9-HODE in cured meat products by normal-phase HPLC

13-hydroxy-9, 11-octadecadienoic acid ( 13-HODE) and 9-hydroxy-9, 11-octadecadienoic acid ( 9-HODE) in cured meat products were detected with high performance liquid chromatography connected to a diode array detector ( HPLCDAD) . The analytes, extracted with methanol and cleaned up by solid phase cleanup with C18 column, were separated on a Lichrosorb Si 60 column ( 250 × 4.0 mm, 5 μm) with a mobile phase consisting of n-hexane/isopropanol/acetic acid ( 98∶ 2∶ 0.5, v/v/v) in isocratic elution and the detection wavelength was set at 234 nm.The results indicated that 13-HODE and 9-HODE displayed good linearity in the ranges of 0.5 ~ 20.0 μg/m L ( R²= 0.9994) and 1 ~ 12.5 μg/m L ( R²= 0.9990) , respectively.Limits of detection for 13-HODE and 9-HODE were 0.075 and 0.15 μg/g, respectively, and quantification limits were 0.25 and 0.5 μg/g, respectively.The average recoveries spiked at different levels were 88.2% and 86.0%, respectively.The method was successfully employed to detect the analytes in 14 cured meat products and the results showed that all samples contained 13-HODE and 9-HODE ranging from 1.2¹67.54 μg/g and 0.63¹39.20 μg/g, respectively.This method proved to be of high maneuverability as well as excellent sensitivity and accuracy, and could be used for quantitative analysis of13-HODE and 9-HODE in cured meat samples simultaneously.