Identification of Double Bond Positions in Butter Triacylglycerols Using DPiMS QT Kit and OAD-TOF System

User Benefits

- Qualitative screening with the DPiMS QT offers sample preparation times of approx. 5 min and measurement times of approx. 0.5 min. - Position-specific fragmentation with the OAD RADICAL SOURCE I allows the identification of double bond positions. - Fragment ions are detected with high mass accuracy and double bond positions are annotated with high certainty.

Introduction

Fats, of which fatty acids are the main constituent component, are one of the most important nutrients in food alongside carbohydrates, proteins, vitamins, and minerals, and have a major impact on biological function. The body stores fats in the form of lipids called triacylglycerols (TGs), which are composed of three fatty acid molecules esterified to a glycerol molecule. Almost all fats obtained from food are TGs, and because the effect of TGs on the body differs depending on the constituent fatty acids, not just the amounts of fat in foods but also the types of fatty acids in dietary TGs are an area of significant interest. Fatty acids are categorized based on their structure as saturated fatty acids, which have no double bonds, and unsaturated fatty acids, which have double bonds. Unsaturated fatty acids with the same chemical composition are thought to have different effects in the body depending on the position of their double bonds. Because of this, knowing the position of double bonds in dietary lipids is critical to understanding the impact of food on the body.

15 de febrero de 2024 GMT