Identification of conjugated linoleic acid isomers in cheese by gas chromatography, silver ion high performance liquid chromatography and mass spectral reconstructed ion profiles. Comparison of chromatographic elution sequences

Commercial cheese products were analyzed for their composition and content of conjugated linoleic acid (CLA) isomers. The total lipids were extracted from cheese using petroleum ether/diethyl ether and methylated using NaOCH3. The fatty acid methyl esters (FAME) were separated by gas chromatography...

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Bibliographic Details
Published in:Lipids 1998-10, Vol.33 (10), p.963-971
Main Authors: Sehat, N. (U.S. Food and Drug Administration, Washington, DC.), Kramer, J.K.G, Mossoba, M.M, Yurawecz, M.P, Roach, J.A.G, Eulitz, K, Morehouse, K.M, Ku, Y
Format: Article
Language:English
Subjects:
CHEESE
Cheese - analysis
Chromatography
Chromatography, Gas - methods
Chromatography, High Pressure Liquid - methods
Dairy products
Esters
Fatty acids
Fourier transforms
GAS CHROMATOGRAPHY
HPLC
IDENTIFICATION
Ionization
Isomerism
LINOLEIC ACID
Linoleic Acid - analysis
Linoleic Acid - chemistry
Lipids
Lipids - chemistry
Liquid chromatography
Mass spectrometry
Mass Spectrometry - methods
Methylation
Silver
Spectroscopy, Fourier Transform Infrared
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Summary:Commercial cheese products were analyzed for their composition and content of conjugated linoleic acid (CLA) isomers. The total lipids were extracted from cheese using petroleum ether/diethyl ether and methylated using NaOCH3. The fatty acid methyl esters (FAME) were separated by gas chromatography (GC), using a 100‐m polar capillary column, into nine minor peaks besides that of the major rumenic acid, 9c, 11t‐octadecadienoic acid (18∶2), and were attributed to 19 CLA isomers. By using silver ion‐high performance liquid chromatography (Ag+‐HPLC), CLA isomers were resolved into seven trans, trans (5–9%), three cis/trans (10–13%), and five cis, cis (
ISSN:0024-4201
1558-9307
DOI:10.1007/s11745-998-0293-8