Characterization of triacylglycerols and sterols in edible oils by ultra-performance liquid chromatography-mass spectrometry

• Main Authors: Jyun-Cyuan Ke, 柯鈞銓
• Other Authors: 呂廷璋
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/40213364799247330733

碩士 === 國立臺灣大學 === 食品科技研究所 === 104 === Triacylglycerols are the major component of edible oils. In addition to fatty acid composition, distribution pattern is an essential characteristics for each botanic source of edible oil. An ultra-performance liquid chromatography-electrospray tandem mass spectrometry was developed for fingerprint recognition of edible oils. Triacylglycerols were separated and grouped according their equivalent carbon number (ECN). The MS data recorded for ammonium adducts ([M+NH4]+) of triacylglycerols and the signals of onium ion of diacylglycerol in MS2 were used to differentiate the fatty acid on the sn-2 position of original triacylglycerols. The major phytosterols in commercial edible oil were -sitosterol, stigmasterol and campesterol. The -oryzanol, ferulate esters were found in rice bran oil. Seasmin、seasmolin in sesame oil, squalene in olive oil and β-ayrmin in camellia oil can be used as characteristic compounds.