Garcés Rafael, Martínez-Force Enrique, Venegas-Calerón Mónica, Moreno-Pérez Antonio J, Salas Joaquín J
Instituto de la Grasa (CSIC), Ctra Utrera Km1, Ed. 46, 41013 Sevilla, Spain.
Instituto de la Grasa (CSIC), Ctra Utrera Km1, Ed. 46, 41013 Sevilla, Spain.
Food Chem. 2023 May 30;409:135291. doi: 10.1016/j.foodchem.2022.135291. Epub 2022 Dec 22.
The properties of Triacylglycerols (TAGs) depend on their fatty acid composition and distribution. The presence of saturated fatty acids at the different positions of TAGs is important in determining the melting and tempering profile of many solid and plastic fats. The distribution of fatty acids of a fat can vary depending on its origin and processing. Here we developed a method to determine the composition of positional isomers of disaturated TAGs involved in food formulations using a GC/MS based method that requires no prior purification of the TAG species. The method is based on the different breakages that disaturated TAGs undergo in the MS detector and that permit a rapid determination of the regioisomer distribution of all major TAG species in a crude fat. This approach could facilitate the characterization of a large variety of fats, oils and butter of interest in many food formulations.
三酰甘油（TAGs）的性质取决于其脂肪酸组成和分布。TAGs不同位置上饱和脂肪酸的存在对于确定许多固态和塑性脂肪的熔化和回火特性很重要。一种脂肪的脂肪酸分布会因其来源和加工方式而有所不同。在此，我们开发了一种方法，使用基于气相色谱/质谱（GC/MS）的方法来测定食品配方中涉及的二饱和TAGs位置异构体的组成，该方法无需事先纯化TAG种类。该方法基于二饱和TAGs在质谱检测器中发生的不同断裂情况，从而能够快速测定粗脂肪中所有主要TAG种类的区域异构体分布。这种方法有助于对许多食品配方中感兴趣的各种脂肪、油类和黄油进行表征。
