Determination of conjugated linoleic acid (CLA) concentrations in milk chocolate.
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.
Hurst
W J
WJ
Technical Center, Hershey Foods Corporation, P.O. Box 805, 1025 Reese Avenue, Hershey, PA 17033-0805, USA.
Tarka
S M
SM
Dobson
G
G
Reid
C M
CM
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
D005227:Fatty Acids; D019787:Linoleic Acid