Electrospray ionization MS of high M.W. TAG oligomers |
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Authors: | Email author" target="_blank">W?Craig?ByrdwellEmail author William?E?Neff |
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Affiliation: | (1) Department of Chemistry and Biochemistry, Florida Atlantic University, 777 Glades Rd., 33431 Boca Raton, FL;(2) Food and Industrial Oil Research Unit, National Center for Agricultural Utilization Research, ARS, USDA, 61604 Peoria, Illinois |
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Abstract: | Reported are the on-line LC/electrospray ionization MS of large, high M.W. oligomers formed from heated triolein, a TAG used
as a model for dietary oils. Triolein, the major component of olive oil, canola oil, and other dietary oils, was heated at
frying temperature, and the TAG oxidation products were separated using RP-HPLC coupled to an ion trap mass spectrometer via an electrospray ionization interface. Ammonium formate was added as a sheath liquid to promote ammonium adduct formation.
Masses corresponding to ammonium adducts of intact carbon-linked dimers (m/z 1783–1787), trimers (m/z 2666–2672), and tetramers (m/z 3547–3557) of triolein, with and without additional sites of unsaturation, were observed. Also, dimers, trimers, and tetramers
containing one, two, or three additional oxygens, also with and without additional sites of unsaturation, are reported. Based
on the formation of some types of triolein dimers, we believe that tristearin might also form dimers, even though it has no
readily oxidizable sites of unsaturation. Oxidized tristearin monomers, tristearin dimers, chainaddition products, and chain-shortened
products are observed. |
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Keywords: | TAG oligomers TAG oxidation products triacylglycerols triglycerides |
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