Determination of beef tallow in lard through a multidimensional off-line non-aqueous reversed phase-argentation LC method coupled to mass spectrometry.
The presence of tallow in lard is not easy to determine, due to the similarity of the composition of these two animal fats, which differ mainly in the distribution of fatty acids (FA) in the three positions of the glycerol molecule. The determination of the composition of the triacylglycerol (TAG) fraction of lard, tallow, and their mixtures was investigated by HPLC in combination with atmospheric pressure chemical ionization mass spectrometry (APCI-MS). The presence of tallow in lard was determined through the study of the sn-POP/sn-PPO ratio by multidimensional HPLC. The off-line bidimensional system was attained through the coupling of non-aqueous reversed phase (NARP)-HPLC and silver ion (Ag)-HPLC. The primary column eluate was fractionated and the fraction containing POP/PPO isomers was injected onto the secondary column, allowing the separation of positional isomers, unresolved in the first dimension. Peak assignment was carried out by combining retention data with APCI-MS spectral information. The fatty acid distribution along the glycerol backbone, determined by Ag-HPLC, was confirmed through diglyceride ion ratios derived from APCI-MS analysis. Method validation was carried out in preliminary applications on standard TAGs. The analytical results obtained show that even a 5% addition of tallow to lard modifies the distribution of positional isomers.
Dipartimento di Chimica Organica e Biologica, Facoltà di Scienze SS.NN.FF., University of Messina, Messina, Italy.
Paola
P
Dugo
Tiina
T
Kumm
Alessia
A
Fazio
Giovanni
G
Dugo
Luigi
L
Mondello
D000818:Animals; D002417:Cattle; D002853:Chromatography, Liquid / Q000379:methods*; D004041:Dietary Fats / Q000032:analysis*; D005223:Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis / Q000379:methods; D013058:Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D014280:Triglycerides / Q000032:analysis
D004041:Dietary Fats; D005223:Fats; D005227:Fatty Acids; D014280:Triglycerides; C013698:tallow; C029310:lard