title: Method for the determination of natural ester-type gum bases used as food additives via direct analysis of their constituent wax esters using high-temperature GC/MS.
abstract: Natural ester-type gum bases, which are used worldwide as food additives, mainly consist of wax esters composed of long-chain fatty acids and long-chain fatty alcohols. There are many varieties of ester-type gum bases, and thus a useful method for their discrimination is needed in order to establish official specifications and manage their quality control. Herein is reported a rapid and simple method for the analysis of different ester-type gum bases used as food additives by high-temperature gas chromatography/mass spectrometry (GC/MS). With this method, the constituent wax esters in ester-type gum bases can be detected without hydrolysis and derivatization. The method was applied to the determination of 10 types of gum bases, including beeswax, carnauba wax, lanolin, and jojoba wax, and it was demonstrated that the gum bases derived from identical origins have specific and characteristic total ion chromatogram (TIC) patterns and ester compositions. Food additive gum bases were thus distinguished from one another based on their TIC patterns and then more clearly discriminated using simultaneous monitoring of the fragment ions corresponding to the fatty acid moieties of the individual molecular species of the wax esters. This direct high-temperature GC/MS method was shown to be very useful for the rapid and simple discrimination of varieties of ester-type gum bases used as food additives.
authors.affiliation: National Institute of Health Sciences Tokyo, Japan.
authors.forename: Atsuko
authors.initials: A
authors.lastname: Tada
authors.affiliation: National Institute of Health Sciences Tokyo, Japan.
authors.forename: Kyoko
authors.initials: K
authors.lastname: Ishizuki
authors.affiliation: Jissen Women's University Hino, Japan.
authors.forename: Takeshi
authors.initials: T
authors.lastname: Yamazaki
authors.affiliation: National Institute of Health Sciences Tokyo, Japan.
authors.forename: Naoki
authors.initials: N
authors.lastname: Sugimoto
authors.affiliation: National Institute of Health Sciences Tokyo, Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
keywords: Food additive; gum base; high-temperature GC/MS; wax ester