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One‐step characterization of triacylglycerols from animal fat by MALDI‐TOF MS
Author(s) -
Picariello Gianluca,
Sacchi Raffaele,
Addeo Francesco
Publication year - 2007
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600255
Subject(s) - chemistry , tallow , matrix assisted laser desorption/ionization , animal fat , food science , degree of unsaturation , fatty acid , chromatography , mass spectrometry , butterfat , composition (language) , milk fat , biochemistry , organic chemistry , desorption , linseed oil , linguistics , philosophy , adsorption
Comparative characterization of milk fat, lard, and beef tallow triacylglycerols (TAG) has been achieved by using matrix‐assisted laser desorption/ionization–time‐of‐flight (MALDI‐TOF) mass spectrometry (MS). The samples formed characteristic patterns, with major TAG signals differing in quantity and intensity according to the fat. In milk fat, the significant contribution of short‐chain fatty acids (C 4 –C 10 ) extends the TAG number to the C 20 –C 60 range. In lard and beef tallow, C 12 –C 18 fatty acids restrict the range to C 48 –C 54 , also typical of vegetable oils. Fats originating from ruminants contain odd TAG missing in lard. Signature TAG were identified for each animal fat. C 20 –C 46 specifically fingerprint milk fat; 52:5, 54:5 and 54:6 TAG mark lard; and 55:0, 55:1, 55:2 and 54:0 TAG typify beef tallow. Fats were also analyzed after hydrogenation or bromination; hydrogenation helped to fingerprint the low‐abundant long‐chain TAG and to distinguish short‐chain native TAG from collision‐induced fragments; bromination allowed clear separation of saturated and unsaturated TAG. Differences in the fatty acid composition amongst homologous isobaric TAG of different structures were identified by post‐source decay analysis of hydrogenated precursors. MALDI‐TOF has proven advantageous for simultaneously detecting TAG at various unsaturation degrees within different TAG classes (Cn). The data provide insight into animal fat differentiation on a molecular basis, increasing the analytical description to a new level, proving the so far underestimated capacity of MALDI‐TOF MS in this field.