Analysis of Glycerides in Lard and Non-volatile Polar Components from Oxidized Lard by Reverse Phase High Performance Liquid Chromatography and Atmospheric Pressure Chemical Ionization Mass Spectrometry
Food Science(2014)
Abstract
The glycerides in lard, and the polar non-volatiles in oxidized lard prepared by controlled oxidation were analyzed by reverse phase high performance liquid chromatography and atmosphere pressure chemical ionization mass spectrometry(RP-HPLC-APCI-MS) after solid phase extraction(SPE). Thirty-three glycerides including seven diglycerides and twentysix triglycerides were identified from the lard, which were dominated by 1-palmitoyl-2-linoleoyl-3-oleoyl-glycerol(16.13%), 1,3-di-oleoyl-2-linoleoyl-glycerol(15.25%) 1,3-di-oleoyl-2-palmitoyl-glycerol(12.96%), and 1-oleoyl-2,3-di-linoleoylglycerol(8.05%), according to percentages of peak areas in the total ion chromatogram. Five diglycerides and twenty-two mono-hydroperoxides derived from ten triglycerides were identified from the oxidized lard, where the mono-hydroperoxides from 1-stearoyl-2-linoleoyl-3-oleoyl-glycerol(18.44%), 1-palmitoyl-2-linoleoyl-3-oleoyl-glycerol(16.03%), 1,3-di-oleoyl-2-palmitoyl-glycerol(9.42%), 1,3-di-oleoyl-2-linoleoyl-glycerol(8.71%), trioleic(7.63%) and 1-palmitoyl-2,3-linoleoylglycerol(7.53%) were predominant. These results showed that fat control oxidation was a mild oxidation process, since only the oxidized products of mono-hydroperoxides of triglycerides were found from the oxidized lard.
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Key words
glycerides,oxidized lard,performance liquid chromatography,non-volatile
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