Quantification of triacylglycerols in butterfat by gas chromatography–electron impact mass spectrometry using molar correction factors for [M–RCOO]+ ions
| Autor: | Asmo Kemppinen, Paavo Kalo |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
030309 nutrition & dietetics
Interesterified fat Carboxylic Acids Analytical chemistry Mass spectrometry 01 natural sciences Biochemistry Gas Chromatography-Mass Spectrometry Analytical Chemistry Butterfat 03 medical and health sciences Isomerism Structural isomer Chemical composition Triglycerides Electron ionization 0303 health sciences Chromatography Esterification Chemistry 010401 analytical chemistry Organic Chemistry General Medicine 0104 chemical sciences Butter Fatty Acids Unsaturated Gas chromatography Quantitative analysis (chemistry) |
| Zdroj: | Journal of Chromatography A. 1134:260-283 |
| ISSN: | 0021-9673 |
| DOI: | 10.1016/j.chroma.2006.08.089 |
| Popis: | A quantitative electron impact GC-MS method using molar correction factors (MCFs) for [M-RCOO]+ ions has been developed for determination of molecular species of triacylglycerols (TAGs). MCFs were determined by linear calibration for 226 ions of 104 TAG species with good reproducibility: on the average, coefficient of determination was 0.975 +/- 0.043 and 0.963 +/- 0.115 for saturated and unsaturated TAGs, respectively. The MCFs of the sn-1(3) regioisomers of short-chain TAGs were lower than those of sn-2 isomers indicating ca. 2-3-fold higher cleavage of butyroyl and caproyl groups from the primary positions than from the secondary position. The method enabled quantification of 139 and 135 individual TAG species of butterfat (BF) and interesterified butterfat, respectively, including several regioisomers of short-chain TAGs. The most abundant molecular species of the even-numbered TAGs in BF were butyroylpalmitoyloleoylglycerol (5.05 mol%), butyroyldipalmitoylglycerol (4.75 mol%), and palmitoyldioleoylglycerol (3.32 mol%). The method provides an alternative for elucidation of nutritional and technological properties of relatively saturated TAG mixtures. |
| Databáze: | OpenAIRE |
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