Evaluation of highly polar ionic liquid gas chromatographic column for the determination of the fatty acids in milk fat

Delmonte, Pierluigi; Fardin‐Kia, Ali Reza; Kramer, J. K. G.; Mossoba, Magdi M.; Sidisky, Len; Tyburczy, Cynthia; Rader, Jeanne I.

doi:10.1016/j.chroma.2012.02.012

Cited by 125 publications

(134 citation statements)

References 41 publications

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“…4B. This contrasts with the previous work by Delmonte et al [23] using a 200 m (2 × 100 m) IL111 column with 16 cis-/trans-C18:1 isomers, 10 cis-/trans-C18:2 isomers (including six conjugated linoleic acids (CLA)), and two C18:3 peaks in milk fat. Among all these isomers, high abundances of C18:0, c9-C18:1, t11-C18:1 and c11-C18:1, c9,c12-C18:2, and c9,c12,c15-C18:3 were reported, while these isomers were all identified by using the provided authentic FAME standards aided by silver-ion LC fractionation techniques.…”

Section: H/c Mdgc Analysis: Milk Fat and Fish Oilcontrasting

confidence: 71%

“…There is a possibility that the peak at t R 21 min is c9,t11-C18:2 CLA according to the previous report [23] but the identity of this peak cannot be confirmed due to lack of standards and the nonspectroscopic detection method used. However, the peak adjacent to c9-C18:1 (peak 3) can be verified as c11-C18:1, followed by c12-C18:1 and c13-C18:1 isomers, when compared to prior results [23]. Two abundant isomers of C18:1 were detected in the milk fat derived FAME using GC × GC analysis, which however showed incomplete separation.…”

Section: H/c Mdgc Analysis: Milk Fat and Fish Oilmentioning

confidence: 91%

“…(A) 2 D chromatogram of 100 ppm FAME standard mixture C18 region, (B) 2 D chromatogram of 50-fold diluted milk fat-derived FAME C18 region, (C) 2 D chromatogram of 100 ppm FAME standard mixture C20 region, and (D) 2 D chromatogram of 200-fold diluted fish oil-derived FAME C20 region. polar cyanopropylsiloxane columns [23,27,28]. Gu et al [20] demonstrated the separation of a 37-component FAME test mixture on HP-5ms, IL82, IL100, and HP-88 columns, and evaluated the performance of separation of FAMEs as excellent on the IL100 column for separation of cis/trans-isomers.…”

Section: H/c Mdgc Analysis: C18 Famementioning

confidence: 98%

“…For peak identity in all figures, refer to Table 1. FAME standards as well as using data from previous studies [4,7,23,24].…”

Section: Integrated Gc × Gc/mdgc Analysismentioning

confidence: 99%

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Integrated multidimensional and comprehensive 2D GC analysis of fatty acid methyl esters

Zeng

Chin

Marriott

2013

J of Separation Science

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Fatty acid methyl ester (FAME) profiling in complex fish oil and milk fat samples was studied using integrated comprehensive 2D GC (GC × GC) and multidimensional GC (MDGC). Using GC × GC, FAME compounds--cis- and trans-isomers, and essential fatty acid isomers--ranging from C18 to C22 in fish oil and C18 in milk fat were clearly displayed in contour plot format according to structural properties and patterns, further identified based on authentic standards. Incompletely resolved regions were subjected to MDGC, with Cn (n = 18, 20) zones transferred to a (2)D column. Elution behavior of C18 FAME on various (2)D column phases (ionic liquids IL111, IL100, IL76, and modified PEG) was evaluated. Individual isolated Cn zones demonstrated about four-fold increased peak capacities. The IL100 provided superior separation, good peak shape, and utilization of elution space. For milk fat-derived FAME, the (2)D chromatogram revealed at least three peaks corresponding to C18:1, more than six peaks for cis/trans-C18:2 isomers, and two peaks for C18:3. More than 17 peaks were obtained for the C20 region of fish oil-derived FAMEs using MDGC, compared with ten peaks using GC × GC. The MDGC strategy is useful for improved FAME isomer separation and confirmation.

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Section: H/c Mdgc Analysis: Milk Fat and Fish Oilcontrasting

confidence: 71%

Section: H/c Mdgc Analysis: Milk Fat and Fish Oilmentioning

confidence: 91%

Section: H/c Mdgc Analysis: C18 Famementioning

confidence: 98%

“…For peak identity in all figures, refer to Table 1. FAME standards as well as using data from previous studies [4,7,23,24].…”

Section: Integrated Gc × Gc/mdgc Analysismentioning

confidence: 99%

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Integrated multidimensional and comprehensive 2D GC analysis of fatty acid methyl esters

Zeng

Chin

Marriott

2013

J of Separation Science

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“…Bestalde, negu-giroa heltzean, ukuiluratu egin ohi dira, titia kendu eta, agian, beren elikadura pentsu kon- Lortutako laginen Longissimus thoracis et lumborum muskulua erauzi ondoren, bere konposizio kimikoa (proteina, gantz eta errauts kopuruak) eta gantzaren osagaiak aztertu dira. Muskulu barneko gantza osatzen duten GAk determinatzeko asmoz, gas-kromatografiaren teknika desberdinak (dimentsio bateko eta biko gas-kromatografia) erabili dira [12][13][14]. Gainera, molekula hauen identitatearen berrespena, gas-kromatografiaren eta masa-espektometriaren bidez eratu da.…”

Section: Kantauri Isurialdean Merkaturatutako Zaldi-haragiaren Ezaugaunclassified

Zaldi-haragiaren ezaugarritzea: konposizio kimikoa eta gantz-azidoen profila

Belaunzaran

Aldai²

2016

EKAIA

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Laburpena: Zaldi-haragiaren ekoizpen-, merkataritza-eta biztanleriarekiko eskuragarritasun-balioak laburbildu dira artikulu honetan. Gainera, zaldi-haragia ezaugarritzeko helburuarekin (konposizio kimikoa eta gantz-azidoen (GA) profila), laginketa egin da Kantauri mendilerroaren bi aldeetan kokaturiko herrialdeetan, udaberrian (n = 41) eta neguan (n = 41). Oro har, urtaroak GA monoasegabe eta poliasegabeetan izan du eragina. Bestalde, herrialdeen arteko haragiaren gantz kopuruan eta honen GAen profilean desberdintasun esanguratsuak ikusi dira. Lagin koipetsuenetan, GA monoasegabeen ehunekorik altuenak eta GA poliasegabeen eta dimetil azetalen ehunekorik baxuenak lortu dira. Desberdintasun horiek lurraldearekin erlazionatutako arraza eta ekoizpensistema izan dezakete oinarri. Dena den, zaldi-haragia gantz urriko eta n-3 gantz-azidoen iturri garrantzitsu izan daitekeen produktu bezala ezaugarritu da.Hitz gakoak: zaldi-haragia, n-3 gantz-azidoak, dimentsio biko gas-kromatografia.Abstract: Horse-meat production, trade and supply values have been summarized. In order to characterize the nutritional quality (chemical composition and fatty acid (FA) profile) of horse-meat, a survey has been performed along regions of both sides of the Cantabrian Mountains in spring (n = 41) and winter (n = 41). In general, the effect of collection season has been significant for the percentages of monounsaturated and polyunsaturated FA, while region effect has been significant for muscle fat content and its FA profile. The higher fat content has been associated with a higher monounsaturated FA but lower polyunsaturated FA and dimethyl acetal content. Differences observed could be related to breed and differences in production system among regions. Nevertheless, horse-meat is characterized by low fat product being an important source of n-3 polyunsaturated FAs.

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