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Trace constituents in milk fat: Isolation and identification of oxofatty acids
Author(s) -
Weihrauch J. L.,
Brewington C. R.,
Schwartz D. P.
Publication year - 1974
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02532614
Subject(s) - chemistry , chromatography , transmethylation , fractionation , silicic acid , glyceride , structural isomer , gas chromatography , organic chemistry , fatty acid , amino acid , biochemistry , methionine
Ca. 1% of the glycerides of milk fat contain oxofatty acids. The isolation, fractionation, and characterization of oxofatty acids were accomplished using the following sequence of steps: (A) transmethylation, (B) conversion into 2,4‐dinitrophenylhydrazones, (C) adsorption of the 2,4‐dinitrophenylhydrazones on magnesium oxide to eliminate the colorless lipid, (D) fractionation of the 2,4‐dinitrophenylhydrazones into non‐oxofatty acid and oxofatty acid fractions on alumina, (E) separation of the oxofatty acid 2,4‐dinitrophenylhydrazones into saturated and unsaturated classes by argentation column chromatography, (F) separation of these classes by chain length using liquid‐liquid column and thin layer partition chromatography, (G) resolution of positional isomers by thin layer chromatography, (H) regeneration of the positional isomer 2,4‐dinitrophenylhydrazones, and (I) analysis of the parent oxofatty acids by gas liquid chromatographymass spectrometry. In this manner, 36 saturated and 11 unsaturated oxofatty acids were identified tentatively or positively. The saturated oxofatty acids ranged in chain length from C 10 –C 24 , predominantly C 18 and C 16 , and generally contained an even number of carbon atoms. The unsaturated oxofatty acids ranged from C 14 –C 18 , with C 18 predominating.