Premium
Electrospray ionization MS of high M.W. TAG oligomers
Author(s) -
Byrdwell W. Craig,
Neff William E.
Publication year - 2004
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-004-0853-3
Subject(s) - triolein , degree of unsaturation , chemistry , electrospray ionization , electrospray , mass spectrometry , adduct , ammonium formate , chromatography , dimer , organic chemistry , lipase , enzyme
Reported are the on‐line LC/electrospray ionization MS of large, high M.W. oligomers formed from heated triolein, a TAG used as a model for dietary oils. Triolein, the major component of olive oil, canola oil, and other dietary oils, was heated at frying temperature, and the TAG oxidation products were separated using RP‐HPLC coupled to an ion trap mass spectrometer via an electrospray ionization interface. Ammonium formate was added as a sheath liquid to promote ammonium adduct formation. Masses corresponding to ammonium adducts of intact carbon‐linked dimers ( m/z 1783–1787), trimers ( m/z 2666–2672), and tetramers ( m/z 3547–3557) of triolein, with and without additional sites of unsaturation, were observed. Also, dimers, trimers, and tetramers containing one, two, or three additional oxygens, also with and without additional sites of unsaturation, are reported. Based on the formation of some types of triolein dimers, we believe that tristearin might also form dimers, even though it has no readily oxidizable sites of unsaturation. Oxidized tristearin monomers, tristearin dimers, chainaddition products, and chain‐shortened products are observed.