Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identification

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-22 DOI:10.1007/s10068-025-01960-6

Vivian Prayitno, Hae-Se Lee, Min-Jeong Kim, Se-Young Kim, Ki-Teak Lee

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引用次数: 0

Abstract

Accurate identification of trans-18:3 fatty acid isomers remain challenging due to the co-elution of structurally diverse cis isomers, particularly non-methylene-interrupted fatty acids (NMIFAs). GC–FID analysis of pine nut using an SP™-2560 column revealed unusually high peak areas (> 13%) in the 18:3t region. However, a peak reduction in the 18:3t region after nitric acid-induced isomerization reaction, suggested the presence of cis isomers in native pine nut. GC–MS data identified the disappearing peak as pinolenic acid (5Z,9Z,12Z-octadecatrienoic acid; Δ5, 9, 12–18:3), while FT–IR and Raman spectroscopy confirmed hardly detectable trans fatty acid content prior to isomerization. Further, comparative analysis with perilla oil, rich in α-linolenic acid, under identical conditions aided in clarifying trans isomer positions in the 18:3t region. These findings demonstrate the limitation of retention-time-based identification alone to distinguish geometric isomers within polyunsaturated fatty acid subclasses.

Graphical abstract

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18:3t区域Cis-NMIFAs的共洗脱：反式脂肪酸鉴定的分析方法

由于结构多样的顺式异构体，特别是非亚甲基中断脂肪酸（NMIFAs）的共洗脱，准确鉴定反式18:3脂肪酸异构体仍然具有挑战性。使用SP™-2560色谱柱对松子进行GC-FID分析，发现在18:3t区域异常高的峰区（> 13%）。然而，在硝酸诱导的异构化反应后，在18:3t区域出现了峰值降低，表明天然松子中存在顺式异构体。GC-MS数据鉴定消失峰为蒎烯酸（5Z,9Z， 12z -十八碳三烯酸；Δ5, 9,12 - 18:3），而FT-IR和拉曼光谱证实在异构化之前几乎检测不到反式脂肪酸的含量。此外，与富含α-亚麻酸的紫苏油在相同条件下进行对比分析，有助于明确其在18:3t区域的反式异构体位置。这些发现表明，仅以保留时间为基础的鉴定来区分多不饱和脂肪酸亚类中的几何异构体是有局限性的。图形抽象

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.