Identifizierung von tierischen Fetten und deren Mischungen mittels Kapillargaschromatographie

Matter, Lothar

doi:10.1002/lipi.19910931313

Cited by 3 publications

(3 citation statements)

References 3 publications

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“…To identify the presence of lard in its genuine or randomized forms, investigators must find common compositional or thermal characteristics that can be used for its detection. Current methods of detection (17)(18)(19)(20)(21)(22)(23)(24)(25) do not consider interesterification of lard. Therefore, comparative investigation of compositional and thermal parameters of both genuine and randomized lard is undertaken in this article to find common characteristic merits (or ratios) in fatty acids, their distribution in the glycerol molecule, and TG profiling by both GC and RP-HPLC/RI methods.…”

Section: Resultsmentioning

confidence: 99%

“…Randomization is effectively done by metal alkoxide, such as sodium methoxide (14). The currently utilized methods of lard detection have been designed and carried out only on genuine fat without considering interesterification of lard (17)(18)(19)(20)(21)(22)(23)(24)(25). These methods include crystallographic microscopy (17), gas chromatography (GC) (I 8-23), high-performance liquid chromatography (HPLC) (16,24), and differential scanning calorimetry (DSC) (25).…”

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confidence: 99%

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Compositional and thermal characterization of genuine and randomized lard: A comparative study

Al‐Rashood

Abou‐Shaaban

Abdel-Moety

et al. 1996

J Americ Oil Chem Soc

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Composition and thermal characterization of genuine and randomized lard were investigated comparatively in an attempt to find common merits that assess lard detection. The investigation included compositional and positional distribution of fatty acids, triacylglycerol profiling by gas chromatography (GC) and reversed-phase high-performance liquid chromatography (RP-HPLC), as well as thermal behavior by differential scanning calorimetry (DSC) of both samples. Individual and total saturated and unsaturated fatty acid composition in total fats of both genuine and randomized lard were identical. On the other hand, the results of pancreatic lipolysis/GC analysis showed that the average percent palmitic acid [PAEF(%)] and myristic acid [MAEF(%)] enrichment factors of genuine (280 and 270) and randomized lard (I I 0 and 98) were quite different. Thus, application of PAEF to detect randomized lard is of no value. However, normalization of fatty acid distribution by randomization in 2-monoacylglycerols made the individual and total saturated and unsaturated fatty acids almost identical to that of total fat and neutral triacylglycerols (TG) of lard. TG compositional analysis by GC revealed that both genuine and randomized lard had six dominant TG (C46, C48, C50, Cs2 , Cs4, and C56) with quite different concentrations. TG with C52 represent the major constituent of genuine and randomized lard. TG profiling of samples was also carried out by RP-HPLC with a refractive index detector. The same peaks were eluted in both samples, but the area % of major peaks changed due to randomization. 2-Palmitooleostearin (SPO) was found in high proportion in lard. However, the ratios of SPO to 2-palmitooleolinolein of both genuine and randomized lard are close (0.6 • 0.05) and significantly distinguishable from that of beef (4.24), mutton (6.17), chicken (0.21), and turkey (0.14) fats. The DSC thermogram and thermodynamics of phase transitions of both samples were quite different and do not reveal common characteristic(s) that could be used for immediate detection of lard substances in fat admixtures.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Compositional and thermal characterization of genuine and randomized lard: A comparative study

Al‐Rashood

Abou‐Shaaban

Abdel-Moety

et al. 1996

J Americ Oil Chem Soc

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“…Lipp (1995) has reviewed the chromatographic methods (RP-HPLC and GC) of analysis of triglycerides for the investigation of substitutions of milk fat, stressing the difficulties imposed by the huge diversity of triglycerides present in natural samples (Barr6n et al, 1990) and the variations induced by seasonal feeding (Palmquist et al, 1993). It is also feasible to detect foreign fat by GC analyses of fatty acids (Matter, 1991), and distinguish pure from adulterated milk fat (Ulberth, 1995).…”

Section: Detection Of Adulterations In Processed Milksmentioning

confidence: 99%

Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente

López‐Fandiño

Olano

1999

Food sci. technol. int.

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Selected indicators of the quality of processed milk are reviewed in three sections: indices of heat treatment, detection of adulterations and assessment of shelf life. The characterization of the thermal process to which milk was submitted can be achieved by measuring either the formation of new compounds (lactulose, furosine) or the degradation of thermolabile constituents (enzymes, whey proteins). The presence of certain compounds may indicate fraudulent additions committed for eco nomic reasons. Finally, residual or reactivated heat stable enzymes may cause serious storage defects in UHT milk and, therefore, the proteolytic and lipolytic activities and the degree of protein and lipid degradation are useful predictors of the shelf life. Different analytical methods for the determination of the selected quality indicators are also summarized.

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Review of methods for the analysis of triglycerides in milk fat: application for studies of milk quality and adulteration

Lipp

1995

Food Chemistry

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Identifizierung von tierischen Fetten und deren Mischungen mittels Kapillargaschromatographie

Cited by 3 publications

References 3 publications

Compositional and thermal characterization of genuine and randomized lard: A comparative study

Compositional and thermal characterization of genuine and randomized lard: A comparative study

Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente

Review of methods for the analysis of triglycerides in milk fat: application for studies of milk quality and adulteration

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