TY - JOUR
T1 - GC-based analysis of plant stanyl fatty acid esters in enriched foods
AU - Barnsteiner, Andreas
AU - Lubinus, Tim
AU - Di Gianvito, Angelica
AU - Schmid, Wolfgang
AU - Engel, Karl Heinz
PY - 2011/5/25
Y1 - 2011/5/25
N2 - Approaches for the capillary gas chromatographic (GC) based analysis of intact plant stanyl esters in enriched foods were developed. Reference compounds were synthesized by enzyme-catalyzed transesterifications. Their identities were confirmed by means of mass spectrometry. Using a medium polar trifluoropropylmethyl polysiloxane stationary phase, long-chain plant stanyl esters could be separated according to their stanol moieties and their fatty acid chains. Thermal degradation during GC analysis was compensated by determining response factors; calibrations were performed for ten individual plant stanyl esters. For the analysis of low-fat products (skimmed milk drinking yogurts), the GC separation was combined with a "fast extraction" under acidic conditions. For fat-based foods (margarines), online coupled LC-GC offered an elegant and efficient way to avoid time-consuming sample preparation steps. The robust and rapid methods allow conclusions on both, the stanol profiles and the fatty acid moieties, and thus provide a basis for the authentication of this type of functional food ingredients.
AB - Approaches for the capillary gas chromatographic (GC) based analysis of intact plant stanyl esters in enriched foods were developed. Reference compounds were synthesized by enzyme-catalyzed transesterifications. Their identities were confirmed by means of mass spectrometry. Using a medium polar trifluoropropylmethyl polysiloxane stationary phase, long-chain plant stanyl esters could be separated according to their stanol moieties and their fatty acid chains. Thermal degradation during GC analysis was compensated by determining response factors; calibrations were performed for ten individual plant stanyl esters. For the analysis of low-fat products (skimmed milk drinking yogurts), the GC separation was combined with a "fast extraction" under acidic conditions. For fat-based foods (margarines), online coupled LC-GC offered an elegant and efficient way to avoid time-consuming sample preparation steps. The robust and rapid methods allow conclusions on both, the stanol profiles and the fatty acid moieties, and thus provide a basis for the authentication of this type of functional food ingredients.
KW - Enriched food
KW - Online LC-GC analysis
KW - Plant stanyl fatty acid ester
UR - http://www.scopus.com/inward/record.url?scp=79957966619&partnerID=8YFLogxK
U2 - 10.1021/jf104930z
DO - 10.1021/jf104930z
M3 - Article
C2 - 21486072
AN - SCOPUS:79957966619
SN - 0021-8561
VL - 59
SP - 5204
EP - 5214
JO - Journal of agricultural and food chemistry
JF - Journal of agricultural and food chemistry
IS - 10
ER -