Analysis of Triacylglycerol Molecular Species and Lactones by Gas Chromatography

Abstract

Triacylglycerol (TAG) is main component of edible fats and oils. There are several kinds of TAG molecular species depending on fatty acids bound to TAG. An analytical method for determination of TAG molecular species in fats and oils is very important for food manufacturing because the TAG composition affects food qualities such as physical and nutritional functions. In the present study, we developed a GC-FID method for quantification of TAG in edible fats and oils using correction factors of TAG standards. In addition, we developed a GC-MS method for determination of lactones in butter and margarine using correction factors.