Profiling of mono- and diglyceride from edible fats by GC×GC-TOF-MS for halal authentication
Production practice of mono- and diglycerides (MG-DG) compound, as emulsifying agent, involves interesterification of glycerines with triglycerides (TG) derived from plant or animal or through enzymatic process. Analysis of MG-DG mixtures using GC×GC technique coupled to time-of-flight mass spectrom...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Halal Products Research Institute, Universiti Putra Malaysia
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/19924/1/73-9.pdf http://psasir.upm.edu.my/id/eprint/19924/ |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |
| Summary: | Production practice of mono- and diglycerides (MG-DG) compound, as emulsifying agent, involves interesterification of glycerines with triglycerides (TG) derived from plant or animal or through enzymatic process. Analysis of MG-DG mixtures using GC×GC technique coupled to time-of-flight mass spectrometry (TOF-MS) of three different oils of lard (LA), palm (PA) and butter (BU) remains a challenging prospect for tracking the TG source in the study of Halal authentication. The results show that PA and LA have similar compositions in terms of concentrations of MG-DG contents. However, compared to PA, LA contains much more of MG C18. BU is discriminated on its content of MG C10, MG C14, DG 1,3-C14, and DG 1,3-C16. |
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