Department of Life Sciences and Chemistry, Jacobs University, Campus Ring 1, D-28759 Bremen, Germany.
Barry Callebaut, Aalstersestraat 122, B-9280 Lebbeke-Wieze, Belgium.
Food Chem. 2018 Jul 15;254:232-240. doi: 10.1016/j.foodchem.2018.01.194. Epub 2018 Feb 2.
The nutritional value of cocoa butter is mainly determined by the composition of triacylglycerols (TAGs). In this paper we have developed a non-aqueous reversed-phase liquid chromatographic method, using ethanol as the mobile phase, coupled to electrospray ionization (ESI) tandem mass spectrometry to identify TAGs in raw cocoa beans from six different origins. Tandem mass spectrometry was adopted to facilitate the identification of TAGs using unique diacylglycerol product ions and neutral losses. Additionally, two-dimensional m/z retention time maps aided the identification of entire homologous series of TAGs. A total of 83 different TAGs were identified in unfermented cocoa beans, 58 of which were not previously reported in cocoa. Thirty-one of these compounds represent a new class of TAGs characterized by the presence of one to three hydroxyl groups on the unsaturated fatty acid chain. To date, this represents the largest number of TAGs identified in cocoa.
可可脂的营养价值主要取决于三酰基甘油（TAG）的组成。在本文中，我们开发了一种非水反相液相色谱法，使用乙醇作为流动相，结合电喷雾电离（ESI）串联质谱法，从六个不同产地的生可可豆中鉴定 TAG。串联质谱法采用独特的二酰基甘油产物离子和中性损失，有助于 TAG 的鉴定。此外，二维 m/z 保留时间图谱有助于鉴定整个TAG 同源系列。在未发酵的可可豆中鉴定出 83 种不同的 TAG，其中 58 种以前在可可中没有报道过。其中 31 种化合物代表了一类新的 TAG，其特征是不饱和脂肪酸链上存在一个到三个羟基。迄今为止，这代表了可可中鉴定出的最多数量的 TAG。
