|Byrdwell, W - FL ATLANTIC U, BOCA RATON|
Submitted to: Journal of Chromatography A
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 15, 2001
Publication Date: N/A
Interpretive Summary: Amounts and types of the components called triglycerides of the fat portion of food formulation products are important. The triglycerides of the fat portion have an important effect on melting range, stability and texture of the finished food product. Also, the triglycerides are important for nutritional and health value. We presented in this work a technique to learn about the amounts and types of triglycerides called positional isomers. Resolution of triacylglycerol positional isomers, which occur in pairs of triacylglycerols such as those which contain in this order:saturated-saturated-unsaturated and saturated- unsaturated-saturated fatty acids, is important. For example, this resolution is important for margarine base stock research, since some of the desired melting property is related to the amount of the desirable saturated- unsaturated-saturated compared to saturated-saturated- unsaturated fatty acid triglycerides. This work should assist formulation of improved food products for the consumer.
Technical Abstract: Reverse phase HPLC resolution and HPLC-flame ionization detector quantitation of model triacylglycerol positional isomer pairs (important in the study of food formulation lipids) after facile conversion to bromine derivatives is reported. The positional isomers in the triacylglycerol pairs were at least 98% resolved from each other during reverse phase HPLC. Triacylglycerol quantitation obtained by HPLC flame ionization detector was checked against standard positional isomer pairs known by weight. The flame ionization detector area percent gave absolute error range of 0.3 to 1.6% per triacylglycerol. A qualitative and quantitative HPLC method for regioselective analysis of selected TAG positional isomers was thus developed.