Regioselective analysis of the fatty acid composition of triacylglycerols with conventional high-performance liquid chromatography

A new method for regioselective analysis of triacyglycerols via conventional high‐performance liquid chromatography (HPLC) has been developed. The method is simple and avoids the time‐consuming purification processes normally characteristics of regioselective analyses. The procedure utilizes an sn‐1...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2000-05, Vol.77 (5), p.507-512
Main Authors: Arcos, J.A, Garcia, H.S, Hill, C.G. Jr
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bromine compounds
chemical analysis
corn oil
Enzymes
Esterification
Fat industries
Fatty acids
Food industries
Fundamental and applied biological sciences. Psychology
Glycerol
High performance liquid chromatography
olive oil
Purification
regioselective analysis
Rhizopus arrhizus lipase
safflower oil
Saponification
triacylglycerol lipase
triacylglycerols
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A new method for regioselective analysis of triacyglycerols via conventional high‐performance liquid chromatography (HPLC) has been developed. The method is simple and avoids the time‐consuming purification processes normally characteristics of regioselective analyses. The procedure utilizes an sn‐1,3‐specific lipase from Rhizopus arrhizus to deacylate the fatty acid residues located at the sn‐1 and sn‐3 positions of triacylglycerols. The fatty acid residues esterified at the sn‐2 position are determined by subtraction of the results of the sn‐1,3 analysis from an overall composition analysis based on complete saponification of the original sample. The fatty acid mixtures are converted to p‐bromophenacyl esters and analyzed using conventional HPLC techniques. The analytical procedure has been verified using a standard structured triacylglycerol. The analytical results for three edible vegetable oils are compared with those obtained via the method proposed by P.J. Williams and co‐workers.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-000-0081-x