Quantification of Generic SALATRIM Material in Foods by the Combination of Nontraditional Crude Fat Extraction and Short Nonpolar Column High-Temperature Capillary Gas Chromatography

Huang, An Shun; Robinson, Louis R.; Gursky, Lucinda G.; Pidel, Albert; Delano, George M.; Softly, Billy J.; Templeman, Gareth J.; Finley, John W.; Leveille, Gilbert A.

doi:10.1021/jf00055a016

Cited by 8 publications

(15 citation statements)

References 14 publications

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“…The TAGs are separated according to their degree of insaturation and molecular weight simultaneously, giving a much more detailed picture of the TAG composition in comparison to the profile obtained by a conventional nonpolar column. 35 A typical chromatogram of the TAG calibration standard obtained is shown in Fig. 2.…”

Section: Resultsmentioning

confidence: 99%

A straightforward quantification of triacylglycerols (and fatty acids) in monovarietal extra virgin olive oils by high-temperature GC

et al. 2012

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Section: Resultsmentioning

confidence: 99%

A straightforward quantification of triacylglycerols (and fatty acids) in monovarietal extra virgin olive oils by high-temperature GC

et al. 2012

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“…Estudios mas recientes confirman la validez del empleo de columnas capilares cortas (2,5-5 m) como alternativa para este tipo de analisis frente a los procedimientos tradicionales con columnas empaquetadas (Lercker et al,1992;Contarini et al,1993;Molkentin y Precht, 1994Pontillon, 1995;Lozada et al 1995; Huang et al, 1995). Entre las ventajas que ofrecen estan la disminu-ci6n de consumo de gas portador, tiempos de analisis mas cortos (10-15 minutos) con una precision y exactitud similar, especialmente para TG con NC altos (C54 ).…”

Section: Analisis Por Cromatografia De Gasesunclassified

Revisión: Aplicación de las técnicas cromatográficas al estudio de triglicéridos y esteroles de la grasa de leche / Review: Application of chromatographic techniques to the study of triglycerides and sterols of milk fat

Fuente

Juárez

1999

Food sci. technol. int.

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The latest developments in analytical techniques, mainly chromatographic, for the study of triglycer ides (TG) and sterols in milk fat are revised. Gas chromatography (GC) with packed or short capillary columns has been used to separate TG according to their carbon numbers (CN) and can be applied to the detection of foreign fats in milk fat. Combined or hyphenated chromatographic techniques are indispensable in order to identify and quantify individual molecular species of TG: thin layer chro matography (TLC) or high performance liquid chromatography (HPLC) with Ag+ as prefraction stage, followed by supercritical fluid chromatography, GC with long capillary column, and HPLC with reverse phase and mass spectrometry as detector. These techniques, along with non-specific and/or specific hydrolysis procedures, have allowed a better knowledge of the positional distribution of the fatty acids within the molecules of TG. Concerning the study of the esterol fraction, the supression of the stages of fat extraction—separation of the insaponifiable and derivatization—previous to the analy sis by GC represents a considerable advance that should be in part attributed to the improvement of the chromatographic techniques.

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“…The analysis requires that the same Salatrim be used as reference compound. Recently, Huang et al (1995) published a method using the combination of supercritical fluid extraction (SFE) and high-temperature gas chromatography to quantify Salatrim in foods without using a reference Salatrim. These analytical methodologies depend on (1) the exhaustive extraction of the crude fat without altering intact triacylglycerol structures, (2) the effective resolution of all or part of the Salatrim triacylglycerols from the other fat sources, and (3) the correlation of individual triacylglycerols to their corresponding fat source in chromatographic profiles.…”

Section: Introductionmentioning

confidence: 99%

“…For the exhaustive crude fat extraction, Huang et al (1994bHuang et al ( , 1995 extracted various Salatrim mixtures from confectionery products and baked products without altering the Salatrim triacylglycerol structures by using SFE. The advantage of SFE over the traditional procedures for total fat extraction, such as acid/alkaline hydrolysis and Soxhlet extraction, has been repeatedly reported in the literature (Wright et al, 1988;Friedrich et al, 1982).…”

Section: Introductionmentioning

confidence: 99%

“…In order to separate all or part of the Salatrim triacylglycerols from other common fats and oils, Huang et al (1994b) used reversed phase high-performance liquid chromatography (HPLC) with light-scattering detector to quantify Salatrim 23CA in the presence of other vegetable oils. Later, Huang et al (1995) used a short nonpolar SIM-DIST column to separate and quantify various Salatrims in the presence of vegetable oils and butter fat. Of all the chromatographic techniques, gas liquid chromatography (GLC) is the most efficient for lipid separation and quantitation (Kuksis and Myher 1987).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quantification of Generic Salatrim in Foods Containing Salatrim and Other Fats Having Medium- and Long-Chain Fatty Acids

Huang¹,

Robinson²,

Pelluso³

et al. 1997

J. Agric. Food Chem.

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The methodology used in the quantification of various Salatrim mixtures in foods manufactured in combination with coconut oil, cocoa butter, and common vegetable oils is described. Salatrim is an interesterification product of triacetin, tripropionin, tributyrin, and hydrogenated vegetable oils. Approximately 95% by weight of Salatrim components are triacylglycerols with acyl carbon number (ACN) less than 42. In order to evaluate the method to measure Salatrim at various concentrations in foods containing other fats with similar ACN, 12 chocolate-coated peanut butter cup samples were made with several types of Salatrim, coconut oil at different concentrations, and other common vegetable oils and analyzed. The extraction of the crude fat from the samples by supercritical fluid carbon dioxide without the alteration of the triacylglycerol structures, separation of Salatrim from other lipids, and quantification by high-temperature capillary gas chromatography (HTCGC) with a short SIM-DIST fused-silica capillary column GC analysis is described. The triacylglycerols were characterized by HTCGC with positive chemical ionization mass spectrometry. Keywords: Salatrim; triglyceride; triacylglycerols; HTCGC; HTCGC-PCI-MS; SFE; low-calorie triglyceride; low-calorie triacylglycerols

show abstract

Quantification of Generic SALATRIM Material in Foods by the Combination of Nontraditional Crude Fat Extraction and Short Nonpolar Column High-Temperature Capillary Gas Chromatography

Cited by 8 publications

References 14 publications

A straightforward quantification of triacylglycerols (and fatty acids) in monovarietal extra virgin olive oils by high-temperature GC

A straightforward quantification of triacylglycerols (and fatty acids) in monovarietal extra virgin olive oils by high-temperature GC

Revisión: Aplicación de las técnicas cromatográficas al estudio de triglicéridos y esteroles de la grasa de leche / Review: Application of chromatographic techniques to the study of triglycerides and sterols of milk fat

Quantification of Generic Salatrim in Foods Containing Salatrim and Other Fats Having Medium- and Long-Chain Fatty Acids

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