The composition analysis of free and bonded fatty acids in Polysorbate 80 by on-line two-step pyrolytic methylation-gas chromatography
文献类型: 外文期刊
第一作者: Huang, Zhongping
作者: Huang, Zhongping;Tu, Chaochao;Liu, Huijun;Wang, Lili;Zhu, Zuoyi;Watanabe, Ichi
作者机构:
关键词: On-line two-step pyrolytic methylation technique; Polysorbate 80; Free fatty acids; Bonded fatty acids
期刊名称:MICROCHEMICAL JOURNAL ( 影响因子:4.821; 五年影响因子:4.364 )
ISSN: 0026-265X
年卷期: 2020 年 159 卷
页码:
收录情况: SCI
摘要: An on-line two-step pyrolytic methylation technique combined with gas chromatography was developed for rapid analysis of free and bonded fatty acids in Polysorbate 80 respectively. Free fatty acids in Polysorbate 80 were transformed to their corresponding fatty acid methyl esters in the presence of tetramethylammonium acetate (TMAAc) in the first step with a vertical microfurnace pyrolyzer at 300 degrees C. After the analysis of free fatty acids, bonded fatty acids were then transformed into methyl esters in the presence of tetramethylammonium hydroxide (TMAH) at 300 degrees C. The effects of pyrolytic methylation temperature, TMAAc concentration and ratio to Polysorbate 80 were evaluated. The range of linearity, reproducibility, the detection limits (LODs), and the quantitation limits (LOQs) were also investigated using linoleic (C18:2), oleic (C18:1), stearic (C18:0) acids. The recoveries ranged from 92.2 to 105.0%. The RSDs of intra-day and inter-day precision were in the range of 2.89-5.9% (n = 6) and 4.4-7.2% (n = 3) respectively. Compositions of free and bonded fatty acids in five Polysorbate 80 samples were analyzed respectively to evaluate the feasibility of the proposed method. The results prove that the proposed method is simple, solvent saving and environmentally friendly since it avoids offline derivatization and solvent extraction, and has a potential application in the high quality control of Polysorbate 80.
分类号:
- 相关文献
作者其他论文 更多>>
-
Analysis of oil-water interface behavior of soy protein isolate-/3-Lactoglobulin blend system and rheological properties in high internal phase emulsion
作者:Qiu, Runkang;Ma, Peihua;Chen, Zhaoshi;Luo, Huanxiang;Liu, Linggao;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Fan, Bei;Tong, Litao;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong
关键词:Soy protein isolate (SPI); High internal phase emulsions; Interfacial rheology; Dynamic large oscillation rheology
-
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment
作者:Kou, Delin;Zhao, Peiyao;Qiu, Runkang;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Kou, Delin;Li, Yifei;Fan, Bei;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong
关键词:Whole grain food; Highland barley; 3D printing; Dysphagia
-
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
作者:Zhao, Peiyao;Kou, Delin;Qiu, Runkang;Tong, Litao;Wang, Lili;Fan, Bei;Wang, Fengzhong;Liu, Liya;Li, Shugang;Awais, Muhammad
关键词:3D printing; Soy protein isolate; Egg white protein; Dysphagia food
-
Genome-Wide Analysis of the PLATZ Gene Family in Oryza Genus: Evolution, Expression During Inflorescence Development and Stress Responses
作者:Chen, Hongwei;Ma, Xiufang;Lv, Guilan;Wang, Zheng;Wang, Lili;Yan, Bowen;Shang, Wenqi;Wang, Xianju;Ma, Zuobin;Zheng, Wenjing
关键词:
PLATZ gene family;Oryza genus; molecular evolution; expression profiling -
A strategy to improve the detection accuracy and universality of highland barley muti-quality attributes based on near infrared spectroscopy combined with model transfer method
作者:Li, Linglei;Li, Long;Li, Jingfeng;Yang, Jingjing;Jia, Lang;Fan, Bei;Tong, Litao;Liu, Liya;Huang, Yatao;Wang, Fengzhong;Wang, Lili;Li, Long;Wang, Fengzhong;Fan, Bei;Huang, Yatao;Wang, Fengzhong;Yang, Xiaolong
关键词:Highland barley; Near-infrared spectroscopy; Direct standardization; Piecewise direct standardization; Model transfer; Scatter correction; Powder
-
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
作者:Qiu, Runkang;Zhao, Peiyao;Wang, Ge;Liu, Liya;Fan, Bei;Huang, Yatao;Tong, Litao;Wang, Lili;Wang, Fengzhong;Liu, Liya;Fan, Bei;Huang, Yatao;Tong, Litao;Wang, Fengzhong;Accoroni, Cecilia
关键词:3D printing temperature; Texture modification; Soy protein isolate
-
A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications
作者:Shan, Yimeng;Li, Jiaxin;Nie, Mengzi;Li, Dezhi;Zhang, Yue;Li, Yang;Wang, Lili;Liu, Liya;Wang, Fengzhong;Tong, Li-Tao;Tong, Li-Tao
关键词:Encapsulation techniques; Flavor; Starch-based materials; Inclusion complex; Release mechanisms; Industry applications