ICによる食品中のショ糖脂肪酸エステル分析法の検討

抄録

The composition of three commercial sucrose ester of fatty acid (SE) were analyzed by using TLC and GC. Each commercial SE, DK ESTER^®SS, F-110 and F-10 were consist of mono-ester, mono-, di-, and tri-seter, and di- and tri-seter, respectively. The fatty acids of SE were stearic acid and palmitic acid and the ratio of sucrose/fatty acids of, DK ESTER^®SS, F-110 and F-10 were 1/1, 1/1.7 and 1/2.5, respectively. New method for analysis of sucrose esters of fatty acid in food was established. The foods were extracted with ethylacetate (EtOAc)-tetrahydrofuran (THF) mixture (7:3). The extracts were further purified by using cartridge column (Sep-Pak^® Diol: Waters) to remove the sucrose from foods, completely. The purified SE was hydrolyzed with 5% potassium hydroxide ethanolic solution with reflux for 40 min. Analysis of sucrose in hydrolyzate was performed on high performance ion-exchange chromatography equipped with pulsed amperometric detector (PAD) and refractive index detector (RI). The recoveries of SE from crackers, veinna sausage, and vanilla ice cream were 86.1%〜99.2%, respectively using PAD. The detection limit of sucrose using PAD was 4μg/g.