title: Quantification of Triacylglycerol Molecular Species in Edible Fats and Oils by Gas Chromatography-Flame Ionization Detector Using Correction Factors.
abstract: In the present study, the resolution parameters and correction factors (CFs) of triacylglycerol (TAG) standards were estimated by gas chromatography-flame ionization detector (GC-FID) to achieve the precise quantification of the TAG composition in edible fats and oils. Forty seven TAG standards comprising capric acid, lauric acid, myristic acid, pentadecanoic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and/or linolenic acid were analyzed, and the CFs of these TAGs were obtained against tripentadecanoyl glycerol as the internal standard. The capillary column was Ultra ALLOY+-65 (30 m × 0.25 mm i.d., 0.10 μm thickness) and the column temperature was programmed to rise from 250°C to 360°C at 4°C/min and then hold for 25 min. The limit of detection (LOD) and limit of quantification (LOQ) values of the TAG standards were > 0.10 mg and > 0.32 mg per 100 mg fat and oil, respectively, except for LnLnLn, and the LOD and LOQ values of LnLnLn were 0.55 mg and 1.84 mg per 100 mg fat and oil, respectively. The CFs of TAG standards decreased with increasing total acyl carbon number and degree of desaturation of TAG molecules. Also, there were no remarkable differences in the CFs between TAG positional isomers such as 1-palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 1-stearoyl-2-palmitoyl-3-oleoyl-rac-glycerol, and 1-palmitoyl-2-stearoyl-3-oleoyl-rac-glycerol, which cannot be separated by GC-FID. Furthermore, this method was able to predict the CFs of heterogeneous (AAB- and ABC-type) TAGs from the CFs of homogenous (AAA-, BBB-, and CCC-type) TAGs. In addition, the TAG composition in cocoa butter, palm oil, and canola oil was determined using CFs, and the results were found to be in good agreement with those reported in the literature. Therefore, the GC-FID method using CFs can be successfully used for the quantification of TAG molecular species in natural fats and oils.
authors.affiliation: Tsukishima Foods Industry Co. Ltd.
authors.forename: Kazuaki
authors.initials: K
authors.lastname: Yoshinaga
authors.forename: Junji
authors.initials: J
authors.lastname: Obi
authors.forename: Toshiharu
authors.initials: T
authors.lastname: Nagai
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Iioka
authors.forename: Akihiko
authors.initials: A
authors.lastname: Yoshida
authors.forename: Fumiaki
authors.initials: F
authors.lastname: Beppu
authors.forename: Naohiro
authors.initials: N
authors.lastname: Gotoh
mesh_terms: D002849:Chromatography, Gas; D004041:Dietary Fats / Q000032:analysis*; D005410:Flame Ionization; D057230:Limit of Detection; D000073878:Palm Oil; D010938:Plant Oils / Q000032:analysis*; D000074262:Rapeseed Oil; D014280:Triglycerides / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D010938:Plant Oils; D000074262:Rapeseed Oil; D014280:Triglycerides; C052387:cocoa butter; D000073878:Palm Oil