TAG, DAG and FFA Profiles of Dry-Cured Ham by Easy Ambient Sonic-Spray Ionization Mass Spectrometry After Thermal Imprinting

被引：7

作者：

Fernandes, Gabriel D. ^{[1
]}

Moreda, Wenceslao ^{[2
]}

Barrera-Arellano, Daniel ^{[1
]}

Ruiz, Guilherme C. N. Z. ^{[3
]}

Ferreira, Pedro L. ^{[3
]}

Eberlin, Marcos N. ^{[3
]}

Alberici, Rosana M. ^{[3
,4
]}

机构：

[1] Univ Estadual Campinas, Fac Food Engn, Fats & Oils Lab, BR-13083970 Campinas, SP, Brazil

[2] CSIC, Inst Grasa, Seville 41012, Spain

[3] Univ Estadual Campinas, Inst Chem, ThoMSon Mass Spectrometry Lab, BR-13083970 Campinas, SP, Brazil

[4] Natl Inst Metrol Qual & Technol INMETRO, BR-25250020 Duque De Caxias, RJ, Brazil

来源：

JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY | 2014年 / 25卷 / 09期

基金：

巴西圣保罗研究基金会;

关键词：

dry-cured ham; thermal imprinting; ambient mass spectrometry; triacylglycerols; diacylglycerols; free fatty acids; TRIACYLGLYCEROL PROFILES; OXIDATIVE STABILITY; VITAMIN-E; QUALITY; ACID; FATS; OIL;

D O I：

10.5935/0103-5053.20140141

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Easy ambient sonic-spray ionization mass spectrometry (EASI-MS), a recently developed ambient mass spectrometry technique, was used for the direct analysis of triacylglycerols (TAG), diacylglycerols (DAG) and free fatty acids (FFA) in different types of dry-cured ham, after thermal imprinting. The technique is simple, fast and reliable, not requiring hydrolysis, derivatization or chromatographic separation, which represents advantages over other analytical procedures usually used for this purpose.

引用

页码：1565 / 1570

页数：6

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