{"title":"通过超高效液相色谱-四极杆飞行时间质谱法分析牛奶粉和羊奶粉中的三酰甘油分子特征","authors":"","doi":"10.1016/j.jfca.2024.106737","DOIUrl":null,"url":null,"abstract":"<div><p>Triacylglycerols (TAG) play several nutritional, technological, and functional roles in the dairy industry, representing approximately 98 % of milk fat. In the present study, the total fatty acid composition and the sn-2 fatty acid positional distribution of bovine and goat milk powders fat were analyzed by using the gas chromatography-flame ionization detector. Furthermore, the identification of TAG molecular species from milk powders was conducted using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). The separation of milk TAG was accomplished by using isopropanol/acetonitrile (90:10, v/v) as mobile phase A, and water/acetonitrile (60:40, v/v) as mobile phase B. Myristic, palmitic, stearic, and oleic acids were identified as the most abundant fatty acids making up 11.55 and 10.71 %, 33.23 and 30.64 %, 10.86 and 12.52 %, and 26.74 and 21.80 % in the bovine and goat milk powders, respectively. In bovine milk, 221 molecular species of TAG were identified, with the predominant molecular species (LaCyO, CaLaPa, CyPaM, OCaCa, CaGCy, GLaCo) detected at a retention time of 6.362 min, with a relative abundance of 8.28 %. In goat milk, 202 molecular species were identified, with the major molecular species (CaLaM, CaPCa, CaCyS, CaCoAra, CaBuBe, LaPCy, LaCoS, LaBuAra, MPCo, MCyM, MBuS, PBuP, CyCoBe) detected at a retention time of 6.106 min, making up 8.14 % of the total TAG detected. These results provide valuable insights into milk fat composition for the dairy sector, aiding in the development of specialized dairy products.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Molecular profiling of triacylglycerols in bovine and goat milk powders via ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry\",\"authors\":\"\",\"doi\":\"10.1016/j.jfca.2024.106737\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Triacylglycerols (TAG) play several nutritional, technological, and functional roles in the dairy industry, representing approximately 98 % of milk fat. In the present study, the total fatty acid composition and the sn-2 fatty acid positional distribution of bovine and goat milk powders fat were analyzed by using the gas chromatography-flame ionization detector. Furthermore, the identification of TAG molecular species from milk powders was conducted using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). The separation of milk TAG was accomplished by using isopropanol/acetonitrile (90:10, v/v) as mobile phase A, and water/acetonitrile (60:40, v/v) as mobile phase B. Myristic, palmitic, stearic, and oleic acids were identified as the most abundant fatty acids making up 11.55 and 10.71 %, 33.23 and 30.64 %, 10.86 and 12.52 %, and 26.74 and 21.80 % in the bovine and goat milk powders, respectively. In bovine milk, 221 molecular species of TAG were identified, with the predominant molecular species (LaCyO, CaLaPa, CyPaM, OCaCa, CaGCy, GLaCo) detected at a retention time of 6.362 min, with a relative abundance of 8.28 %. In goat milk, 202 molecular species were identified, with the major molecular species (CaLaM, CaPCa, CaCyS, CaCoAra, CaBuBe, LaPCy, LaCoS, LaBuAra, MPCo, MCyM, MBuS, PBuP, CyCoBe) detected at a retention time of 6.106 min, making up 8.14 % of the total TAG detected. These results provide valuable insights into milk fat composition for the dairy sector, aiding in the development of specialized dairy products.</p></div>\",\"PeriodicalId\":15867,\"journal\":{\"name\":\"Journal of Food Composition and Analysis\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2024-09-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Composition and Analysis\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0889157524007713\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524007713","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
摘要
三酰甘油(TAG)在乳品业中发挥着多种营养、技术和功能作用,约占乳脂的 98%。本研究采用气相色谱-火焰离子化检测器分析了牛奶粉和山羊奶粉脂肪的总脂肪酸组成和 sn-2 脂肪酸位置分布。此外,还利用超高效液相色谱-四极杆飞行时间质谱(UPLC-Q-TOF-MS)对奶粉中的 TAG 分子种类进行了鉴定。以异丙醇/乙腈(90:10,v/v)为流动相 A,水/乙腈(60:40,v/v)为流动相 B,对奶粉中的 TAG 进行分离。经鉴定,肉豆蔻酸、棕榈酸、硬脂酸和油酸是含量最高的脂肪酸,在牛奶粉和羊奶粉中分别占 11.55% 和 10.71%、33.23% 和 30.64%、10.86% 和 12.52%,以及 26.74% 和 21.80%。在牛乳中,共鉴定出 221 种 TAG 分子,其中最主要的分子种类(LaCyO、CaLaPa、CyPaM、OCaCa、CaGCy、GLaCo)的保留时间为 6.362 分钟,相对丰度为 8.28 %。在山羊奶中,共鉴定出 202 个分子物种,其中主要分子物种(CaLaM、CaPCa、CaCyS、CaCoAra、CaBuBe、LaPCy、LaCoS、LaBuAra、MPCo、MCyM、MBuS、PBuP、CyCoBe)的保留时间为 6.106 分钟,占检测到的总 TAG 的 8.14%。这些结果为乳制品行业深入了解乳脂成分提供了宝贵的信息,有助于开发专门的乳制品。
Molecular profiling of triacylglycerols in bovine and goat milk powders via ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry
Triacylglycerols (TAG) play several nutritional, technological, and functional roles in the dairy industry, representing approximately 98 % of milk fat. In the present study, the total fatty acid composition and the sn-2 fatty acid positional distribution of bovine and goat milk powders fat were analyzed by using the gas chromatography-flame ionization detector. Furthermore, the identification of TAG molecular species from milk powders was conducted using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). The separation of milk TAG was accomplished by using isopropanol/acetonitrile (90:10, v/v) as mobile phase A, and water/acetonitrile (60:40, v/v) as mobile phase B. Myristic, palmitic, stearic, and oleic acids were identified as the most abundant fatty acids making up 11.55 and 10.71 %, 33.23 and 30.64 %, 10.86 and 12.52 %, and 26.74 and 21.80 % in the bovine and goat milk powders, respectively. In bovine milk, 221 molecular species of TAG were identified, with the predominant molecular species (LaCyO, CaLaPa, CyPaM, OCaCa, CaGCy, GLaCo) detected at a retention time of 6.362 min, with a relative abundance of 8.28 %. In goat milk, 202 molecular species were identified, with the major molecular species (CaLaM, CaPCa, CaCyS, CaCoAra, CaBuBe, LaPCy, LaCoS, LaBuAra, MPCo, MCyM, MBuS, PBuP, CyCoBe) detected at a retention time of 6.106 min, making up 8.14 % of the total TAG detected. These results provide valuable insights into milk fat composition for the dairy sector, aiding in the development of specialized dairy products.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.