Brominated vegetable oil (BVO) , a mixture of brominated triacylglycerides derived from the bromination of vegetable oils is used in the beverage industry as a density stabilizer for citrus oil emulsions by raising the density of the emulsions and allowing them to remain evenly distributed throughout the beverage. Current US Food and Drug administration guidelines allow the use of this food additive at a maximum concentration of 15 ppm in the beverages. Methods were developed and validated for the sample preparation and analysis of TAG-Br2 and TAG-Br4 in rat heart, liver, and inguinal fat using UPLC/ESI/MS/MS . The analyses were performed using a Waters I-class UPLC system coupled to a Waters Xevo TQ-S triple quadrupole mass spectrometer equipped with an electrospray interface operating in positive ion mode. Samples were eluted with a gradient of 25 mM ammonium formate in 60:40 water:isopropanol and 25 mM ammonium formate in 10:10:80 water:isopropanol:butanol using a Phenomenex C18 Kinetex column. MRM transitions were optimized for TAG-Br2, TAG-Br4 and the internal standard, hexabromo-trierucin. The method was validated according to the FDA Bioanalytical Guidelines for Industry. Rat tissues and fat were spiked with unlabeled BVO at three concentration levels (50 mg tissue per sample): 0.2, 10 and 200 ppm. These spiking levels corresponded to TAG concentrations in the final sample of 1, 50 and 1000 ng/mL, respectively. Both inter-day and intra-day accuracy and precision were evaluated, as well as analyte recovery and matrix suppression.

Sample preparation and analysis of di- and tetra-brominated C18 triacylglycerides (TAG-Br2 and TAG-Br4) in various rat tissues

254th National Meeting (2017)

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