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Analysis of triacylglycerol isomers in Malaysian cocoa butter using HPLC–mass spectrometry
- Source :
-
Food Research International . Mar2005, Vol. 38 Issue 2, p167-174. 8p. - Publication Year :
- 2005
-
Abstract
- Abstract: Chocolate is acclaimed for its unique and highly desirable flavor and its unusual melting characteristics (a narrow melting point range centered a few degrees below body temperature ∼32 to ∼35 °C). The triacylglycerol (TAG) composition of cocoa butter is responsible for this important melting behavior. The exact composition of the primary TAG in a Malaysian cocoa butter sample was elucidated by ESI/tandem mass spectroscopy. The cocoa butter sample consisted primarily of the TAG, POP, POS and SOS with smaller amounts of PLP, POO, PLS, and SOO, where P, O, S, and L indicated palmitic, oleic, stearic and linoleic acid, respectively. The use of tandem mass spectroscopy or MS/MS was critical for the identification of coeluted TAG, such as POO and PLS. The fragmentation pattern provided by diacylglycerol sodium adduct ions, enabled the identification of co-eluted TAG by the loss of a fatty acid fragment and the corresponding diacylglycerol sodium adduct ion. [Copyright &y& Elsevier]
- Subjects :
- *SPECTRUM analysis
*LINOLEIC acid
*FATTY acids
*ESSENTIAL fatty acids
Subjects
Details
- Language :
- English
- ISSN :
- 09639969
- Volume :
- 38
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Food Research International
- Publication Type :
- Academic Journal
- Accession number :
- 15670167
- Full Text :
- https://doi.org/10.1016/j.foodres.2004.09.008