Simple and Rapid Detection of Thermal Degradation Products of Cooking Oils Using a Benchtop MALDI-TOF Mass Spectrometer

This article introduces an example analysis for simple and rapid detection of thermal degradation of cooking oils using the MALDI-8020 benchtop MALDITOF mass spectrometer. When cooking oils are heated, the degradation components of triacylglycerols, which are oxidized, fragmented or polymerized, are produced. Some of these components can be detected from heated cooking oils without fractionation using a MALDI instrument; however, by combining simple fractionation using silica gel, more degradation components were detected.

Content Type:
Application
Document Number:
LAAN-A-TM-E051
Product Type:
Mass Spectrometry, Life Science Lab Instruments, MALDI-TOF Mass Spectrometry
Keywords:
Cooking oil, Olive oil, Profiling, Thermal degradation compound, Triacylglycerol, Fat, Food and Beverages, Pharmaceutical, Life Science, Food QAQC, MALDI-8020
Language:
English
File Name:
jpo318054.pdf
File Size:
301kb

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For Research Use Only. Not for use in diagnostic procedures.

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