In-depth lipidomic analysis of tri-, di-, and mono-acylglycerols released from milk fat after in vitro digestion
| Autor: | Li Day, Fei Teng, Mariza Gomes Reis, Ying Ma, Lin Yang |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Glyceride
Food chemistry Fatty Acids Nonesterified 01 natural sciences High-performance liquid chromatography Mass Spectrometry Glycerides Analytical Chemistry Diglycerides Hydrolysis 0404 agricultural biotechnology Animals Solid phase extraction Sheep milk Chromatography High Pressure Liquid Triglycerides Glycoproteins Sheep Chromatography Chemistry Solid Phase Extraction 010401 analytical chemistry Lipid Droplets 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences Milk Blood chemistry Monoglycerides Cattle Female lipids (amino acids peptides and proteins) Glycolipids Digestion Food Science |
| Zdroj: | Food Chemistry. 297:124976 |
| ISSN: | 0308-8146 |
| Popis: | Milk fat is arguably one of the most complex fats found in nature and varies widely between animal species. Analysis of its digestion products is tremendously challenging, due to the complexity, diversity, and large range of concentrations of triacylglycerols (TAGs) and their digestion products (i.e. diacylglycerols (DAGs), monoacylglycerols (MAGs), and free fatty acids (FFAs)). Therefore, a method combined the solid phase extraction (SPE), high-performance liquid chromatography (HPLC) and multi-dimension mass spectrometry (MDMS) was developed to identify and semi-quantify the TAGs, DAGs and MAGs in milk fat after in vitro digestion. Up to 105, 64, 14 and 30 species of TAGs, DAGs, MAGs, and FFAs were determined with their concentrations of 0.01–22.3, 0.01–39.2, 0.01–47.8, and 0.04–191.0 mg/g fat, respectively, during the in vitro digestion of cow and sheep milk. The validation of the method shows that this method was precise and reliable. |
| Databáze: | OpenAIRE |
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