Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

文献类型： 外文期刊

第一作者： Xu, Shu-ling

作者： Xu, Shu-ling;Wei, Fang;Xie, Ya;Lv, Xin;Dong, Xu-yan;Chen, Hong

作者机构：

关键词： Food; Mass spectrometry; Oils and fats; Profiling; Triacylglycerols

期刊名称：ELECTROPHORESIS （ 影响因子：3.535； 五年影响因子：2.731 ）

ISSN： 0173-0835

年卷期： 2018 年 39 卷 13 期

页码：

收录情况： SCI

摘要： Vegetable oils and animal fats are dietary source of lipids that play critical and multiple roles in biological function. Triacylglycerols (TAGs) are the principal component of oils and fats with significant difference in profile among different oils and fats. TAG profiling is essential for nutritional evaluation, quality control and assurance of safety in oils and fats. However, analysis of TAGs is a challenging task because of the complicated composition of TAGs and their similar physicochemical properties in oils and fats. The rapid development of mass spectrometry (MS) technology in recent years makes it possible to analyze the composition, content and structure of TAGs in the study of the physical, chemical and nutritional properties of oils, fats and related products. This review described the research advancement based on MS for profiling of TAGs in oil, fat and their applications in food. The application of MS, including direct infusion strategies, and its combination with chromatography, gas chromatography-MS (GC-MS) and liquid chromatography-MS (LC-MS), in the analysis of TAGs were reviewed. The advantages and disadvantages of these analytical methods with relevant applications for TAGs analysis in food were also described.

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