Analysis of phytostanyl fatty acid esters in enriched foods via UHPLC-APCI-MS.
A method for the analysis of phytostanyl fatty acid esters, the functional ingredients of cholesterol-lowering enriched foods, was developed. The procedure is based on (i) separation of the intact esters via reversed-phase ultrahigh-performance liquid chromatography; (ii) detection by atmospheric pressure chemical ionization-mass spectrometry; and (iii) quantitation using selected ion monitoring (SIM) mode. Employing a C8 column, phytostanyl fatty acid esters sharing the same stanol nucleus could be separated according to the esterified fatty acids while esters with different stanol moieties could be distinguished via SIM based on the formation of an intense fragment ion [M - fatty acid + H](+). The suitability of the approach was demonstrated using different types of enriched foods reflecting the diversity in potential matrices (skimmed milk drinking yogurt, margarine, and soft-cheese-style spread). The developed methodology extends the analytical basis for authenticity and quality assessments of functional foods enriched with phytostanyl fatty acid esters.
Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85350 Freising, Germany.
Birgit
B
Scholz
Andreas
A
Barnsteiner
Katharina
K
Feist
Wolfgang
W
Schmid
Karl-Heinz
KH
Engel
D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D056148:Chromatography, Reverse-Phase / Q000379:methods; D043302:Cultured Milk Products / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis*; D008383:Margarine / Q000032:analysis*; D013058:Mass Spectrometry / Q000295:instrumentation / Q000379:methods*
D005227:Fatty Acids; D008383:Margarine