IDENTIFICAÇÃO DE ADULTERAÇÃO EM ÓLEOS DE OLIVA: PROBLEMATIZANDO A INTRODUÇÃO À ESPECTROMETRIA DE MASSAS

• Autor(a) principal: Tonin,Angélica Priscila Parussolo
• Data de Publicação: 2018
• Outros Autores: Carneiro,Gabrielly Ribeiro, Ribeiro,Marcos Alessandro dos Santos, Cedran,Jaime da Costa, Silva,Valquíria de Moraes, Meurer,Eduardo Cesar
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Química Nova (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422018000901089
• topic: mass spectrometry; general chemistry; analysis of oils; adulteration in oils

This work propose the development of an experiment that may be used for the teaching of chemistry for undergraduate students in general, using the analysis of olive oil and soybean oil toward the direct injection electrospray ionization Mass Spectrometry - DI-MS/MS with 18-crown-6 as organic modifier. Firstly, olive oil was analyzed from two different brands, one of reputed brand and the other of popular brand and lower price. Soybean oil of popular brand was also analyzed in order to search possible similarities in the components of these oils and to search adulterations of olive oil with soybean oil. The mass spectra were obtained in positive ion mode of analysis, and allowed us to observe characteristic ions of soybean oil, olive oil, and identify the adulterated olive oil. This simple experiment of easy development may be applied in any institution which has a mass spectrometer with electrospray ionization. In addition, with the use of the experiment, the teacher can illustrate general chemistry concepts such as: molecular mass, preparation of solutions, oxidation, and acid-base reactions.