Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications.
Electrophoresis. 2018 07; 39(13):1558-1568.E

Abstract

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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Publisher Full Text (DOI)

Authors+Show Affiliations

Xu SL

Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture, P. R. China and Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China.

MeSH

ChromatographyFatsFood AnalysisFood QualityHumansMass SpectrometryPlant OilsPrincipal Component AnalysisTriglycerides

Pub Type(s)

Journal Article

Research Support, Non-U.S. Gov't

Review

Language

eng

PubMed ID

29572876

Citation

Xu, Shu-Ling, et al. "Research Advances Based On Mass Spectrometry for Profiling of Triacylglycerols in Oils and Fats and Their Applications." Electrophoresis, vol. 39, no. 13, 2018, pp. 1558-1568.

Xu SL, Wei F, Xie Y, et al. Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications. Electrophoresis. 2018;39(13):1558-1568.

Xu, S. L., Wei, F., Xie, Y., Lv, X., Dong, X. Y., & Chen, H. (2018). Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications. Electrophoresis, 39(13), 1558-1568. https://doi.org/10.1002/elps.201700481

Xu SL, et al. Research Advances Based On Mass Spectrometry for Profiling of Triacylglycerols in Oils and Fats and Their Applications. Electrophoresis. 2018;39(13):1558-1568. PubMed PMID: 29572876.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications. AU - Xu,Shu-Ling, AU - Wei,Fang, AU - Xie,Ya, AU - Lv,Xin, AU - Dong,Xu-Yan, AU - Chen,Hong, Y1 - 2018/05/14/ PY - 2017/12/21/received PY - 2018/02/09/revised PY - 2018/03/05/accepted PY - 2018/3/25/pubmed PY - 2019/9/12/medline PY - 2018/3/25/entrez KW - Food KW - Mass spectrometry KW - Oils and fats KW - Profiling KW - Triacylglycerols SP - 1558 EP - 1568 JF - Electrophoresis JO - Electrophoresis VL - 39 IS - 13 N2 - 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. SN - 1522-2683 UR - https://www.unboundmedicine.com/medline/citation/29572876/Research_advances_based_on_mass_spectrometry_for_profiling_of_triacylglycerols_in_oils_and_fats_and_their_applications_ DB - PRIME DP - Unbound Medicine ER -

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Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications.Electrophoresis. 2018 07; 39(13):1558-1568.E