[Analysis Case] Analysis of Triglycerides in Edible Oils (LC-TOFMS)

It is possible to estimate the structure and fatty acid composition of triglycerides!

One of the important components among the nutrients in food is lipids, and over 90% of the lipids contained in edible oils are composed of triglycerides (TG). TG has a structure where three molecules of fatty acids are esterified to glycerol. In recent years, due to increasing health awareness, omega-3 fatty acids (such as alpha-linolenic acid) and medium-chain fatty acids have also gained attention as components of TG. However, to clarify the structure of TG, structural analysis through mass spectrometry and analysis of the constituent fatty acids are necessary. Liquid chromatography-time-of-flight mass spectrometry (LC-TOFMS) is effective for the analysis of these TGs, and the structure and constituent fatty acids of TG can be estimated from the MS spectrum and MS/MS spectrum. Here, we present examples of analyses of commercially available edible oils. ■ Analysis Samples Five types of commercially available edible oils (rapeseed oil, sesame oil, olive oil, flaxseed oil, MCT oil) ■ Analysis Equipment SCIEX Triple TOF6600 (LC-TOFMS) ■ Analysis Method After dissolving the sample in tetrahydrofuran (THF), it was appropriately diluted with methanol for LC-TOFMS analysis. ■ Analysis Results For details, please refer to the PDF document.

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