Characterization of triacylglycerols and sterols in edible oils by ultra-performance liquid chromatography-mass spectrometry
Date Issued
2016
Date
2016
Author(s)
Ke, Jyun-Cyuan
Abstract
Triacylglycerols are the major component of edible oils. In addition to fatty acid composition, distribution pattern is an essential characteristics for each botanic source of edible oil. An ultra-performance liquid chromatography-electrospray tandem mass spectrometry was developed for fingerprint recognition of edible oils. Triacylglycerols were separated and grouped according their equivalent carbon number (ECN). The MS data recorded for ammonium adducts ([M+NH4]+) of triacylglycerols and the signals of onium ion of diacylglycerol in MS2 were used to differentiate the fatty acid on the sn-2 position of original triacylglycerols. The major phytosterols in commercial edible oil were -sitosterol, stigmasterol and campesterol. The -oryzanol, ferulate esters were found in rice bran oil. Seasmin、seasmolin in sesame oil, squalene in olive oil and β-ayrmin in camellia oil can be used as characteristic compounds.
Subjects
Edible oil
triacylglycerols
phytosterols
cholesterol
LC-MS
equivalent carbon number
Type
thesis
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