Short communication: Rearrangement of rumenic acid in ruminant fats: A marker of thermal treatment

被引：13
作者：
Destaillats, F
Japiot, C
Chouinard, PY
Arul, J
Angers, P [1 ]
机构：
[1] Univ Laval, Dept Food Sci & Nutr, Ste Foy, PQ G1K 7P4, Canada
[2] Univ Laval, Dairy Res Ctr STELA, Ste Foy, PQ G1K 7P4, Canada
[3] Univ Laval, Dept Anim Sci, Ste Foy, PQ G1K 7P4, Canada
来源：
JOURNAL OF DAIRY SCIENCE | 2005年 / 88卷 / 05期
基金：
加拿大自然科学与工程研究理事会;
关键词：
conjugated linoleic acid; butterfat; rumenic acid; thermal reaction;
D O I：
10.3168/jds.S0022-0302(05)72834-4
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Rumenic (cis-9, trans-11 18: 2) acid is the main conjugated linoleic acid (CLA) isomer in milk and other ruminant fats. Anhydrous regular and high-CLA butterfats were heated at 200 degrees C for 2, 4, and 6 h under atmospheric conditions. [1,5] Sigmatropic isomerization of rumenic acid occurred, resulting in the formation of trans-8, cis-10 18: 2 acid, as determined by mass spectrometry of its 4,4-dimethyloxazoline derivative. Rate of isomerization was monitored by gas-liquid chromatography, using a 120-m capillary column coated with 70% equivalent cyanoalkylpolysiloxane polymer, and reaction was of first order. Furthermore, [ 1,5] sigmatropic rearrangement product analysis can be used as an indicator of heat treatment of natural fats and oils containing CLA.
引用
收藏
页码：1631 / 1635
页数：5
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