title: Determination of conjugated linoleic acid (CLA) concentrations in milk chocolate.
abstract: The fatty acids from a series of milk-chocolate-based confectionery samples were analyzed as methyl esters by GC to determine the presence and amount of conjugated linoleic acid (CLA). A single peak corresponding to the 9-cis,11-trans isomer and ranging from less than 0.1% to nearly 0.2% of the total fatty acids, corresponding to up to 0.3 mg per g of chocolate, was observed. One of the chocolate extracts and a milk extract were subjected to silver ion HPLC and GC-MS in order to confirm the identity of the major isomer and tentatively identity minor isomers.
authors: Technical Center, Hershey Foods Corporation, P.O. Box 805, 1025 Reese Avenue, Hershey, PA 17033-0805, USA.
authors: W J
authors: WJ
authors: Hurst
authors: S M
authors: SM
authors: Tarka
authors: G
authors: G
authors: Dobson
authors: C M
authors: CM
authors: Reid
mesh_terms: D000818:Animals; D002099:Cacao / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005227:Fatty Acids / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D019787:Linoleic Acid / Q000032:analysis*; D008892:Milk / Q000737:chemistry
chemical_list: D005227:Fatty Acids; D019787:Linoleic Acid