Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

Vegetable oils and animal fats are dietary source of lipids that play critical and multiple roles in biological function. Triacylglycerols (TAGs) are the principal component of oils and fats with significant difference in profile among different oils and fats. TAG profiling is essential for nutritio...

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Bibliographic Details
Published in:Electrophoresis 2018-07, Vol.39 (13), p.1558-1568
Main Authors: Xu, Shu‐ling, Wei, Fang, Xie, Ya, Lv, Xin, Dong, Xu‐yan, Chen, Hong
Format: Article
Language:English
Subjects:
Chromatography
Composition
Fats
Fats - chemistry
Food
Food Analysis - methods
Food Quality
Gas chromatography
Humans
Lipids
Mass Spectrometry
Oils & fats
Oils and fats
Organic chemistry
Plant Oils - chemistry
Principal Component Analysis
Profiling
Quality assurance
Quality control
Scientific imaging
Spectroscopy
Tags
Triacylglycerols
Triglycerides
Triglycerides - analysis
Vegetable oils
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Summary:Vegetable oils and animal fats are dietary source of lipids that play critical and multiple roles in biological function. Triacylglycerols (TAGs) are the principal component of oils and fats with significant difference in profile among different oils and fats. TAG profiling is essential for nutritional evaluation, quality control and assurance of safety in oils and fats. However, analysis of TAGs is a challenging task because of the complicated composition of TAGs and their similar physicochemical properties in oils and fats. The rapid development of mass spectrometry (MS) technology in recent years makes it possible to analyze the composition, content and structure of TAGs in the study of the physical, chemical and nutritional properties of oils, fats and related products. This review described the research advancement based on MS for profiling of TAGs in oil, fat and their applications in food. The application of MS, including direct infusion strategies, and its combination with chromatography, gas chromatography‐MS (GC‐MS) and liquid chromatography‐MS (LC‐MS), in the analysis of TAGs were reviewed. The advantages and disadvantages of these analytical methods with relevant applications for TAGs analysis in food were also described.
ISSN:0173-0835
1522-2683
DOI:10.1002/elps.201700481