Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry

被引：83

作者：

Indrasti, Dias ^{[1
]}

Man, Yaakob B. Che ^{[1
]}

Mustafa, Shuhaimi ^{[1
]}

Hashim, Dzulkifly Mat ^{[1
]}

机构：

[1] Univ Putra Malaysia, Halal Prod Res Inst, Serdang 43400, Selangor Darul, Malaysia

来源：

FOOD CHEMISTRY | 2010年 / 122卷 / 04期

关键词：

Lard; Animal fats; Fatty acid; FAME; GC x GC; TOF-MS; EDIBLE OILS; SEED OIL; MEAT; EXTRACTION; TISSUE;

D O I：

10.1016/j.foodchem.2010.03.082

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry was applied to detect the differences between lard (LA) and three other commonly animal-derived fats, namely cattle fat (CA), chicken fat (CF) and goat fat (CF). Combination of two different microbore columns (SLB-5ms and DB-wax) allowed the discrimination of lard from other animal fats by three fatty acid methyl esters (FAMEs) constituents involving methyl trans-9,12,15-octadecatrienoate (C18:3 n3t), methyl 11,14,17-eicosatrienoate (C20:3 n3t) and methyl 11,14-eicosadienoate (C20:2 n6). The FAME profiles could be used as a basis for discriminating lard from other animal fats in food authentication process. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1273 / 1277

页数：5

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