Determination of conjugated linoleic acid (CLA) concentrations in milk chocolate

被引：10
|
作者：
Hurst, WJ
Tarka, SM
Dobson, G
Reid, CM
机构：
[1] Hershey Foods Corp, Ctr Tech, Hershey, PA 17033 USA
[2] Scottish Crop Res Inst, Dundee DD2 5DA, Scotland
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 03期
关键词：
chocolate; confectionery; CLA; conjugated linoleic acid; lipid analysis; GC;
D O I：
10.1021/jf000789x
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The fatty acids from a series of milk-chocolate-based confectionery samples were analyzed as methyl. esters by GC to determine the presence and amount of conjugated linoleic acid (CLA). A single peak corresponding to the 9-cis,11-trans isomer and ranging from less than 0.1% to nearly 0.2% of the total fatty acids, corresponding to up to 0.3 mg per g of chocolate, was observed. One of the chocolate extracts and a milk extract were subjected to silver ion HPLC and GC-MS in order to confirm the identity of the major isomer and tentatively identity minor isomers.
引用
收藏
页码：1264 / 1265
页数：2
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