Reductive ester cleavage of acyl glycerides–GC-C/P-IRMS measurements of glycerol and fatty alcohols
Reductive ester cleavage of acyl glycerides–GC-C/P-IRMS measurements of glycerol and fatty alcohols
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酰基甘油酯的还原酯裂解 - 甘油和脂肪醇的 GC-C/P-IRMS 测量
DOI：
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发表时间：
2007
期刊：
影响因子：
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通讯作者：
A. Mosandl
中科院分区：
文献类型：
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作者：
Jochen Jung;Bianca Puff;T. Eberts;U. Hener;A. Mosandl
通过还原甘油酯裂解不同来源的食品脂肪，转化为游离甘油和相应的脂肪酸的脂肪醇，进行了研究。为了建立食品油脂的GC-IRMS鉴别方法，对油脂的分解产物进行了多元素（δ 13 C，δ 18 O）的IRMS分析。因此，分析了来源明确的橄榄油中的甘油以及市售食用油脂中的甘油。此外，还测定了不同来源的商品甘油的18 O/16 O和13 C/12 C同位素比值。此外，测量了对应于真实脂肪酸部分的脂肪醇的δ 13 CV-PDB值，并讨论了其在脂肪真实性评估中的可用性。
By reductive glyceride cleavage food fats of different origin, converted to free glycerol and to fatty alcohols of the corresponding fatty acids, were investigated. Multielement IRMS-analysis (δ13C, δ18O) of the decomposition products was performed in order to develop GC-IRMS methods to the authenticity assessment of food fats. For this reason glycerol from olive oils of definite origin, as well as glycerol of commercially available edible fats and oils, was analysed. Furthermore, the determination of 18O/16O and 13C/12C isotope ratios of commercial glycerols from different origins was achieved. In addition, δ13CV‐PDB values of fatty alcohols corresponding to genuine fatty acid moieties were measured and their usability in view of fat authenticity assessment is discussed.