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Lipids

, Volume 42, Issue 5, pp 473–482 | Cite as

Rapid Analysis of Acylglycerols in Low Molecular Weight Milk Fat Fractions

  • R. J. Craven
  • R. W. LenckiEmail author
Original Article

Abstract

A suitable analytical method was required to facilitate development of an industrial-scale short-path distillation (SPD) process. Short-path distillation produces milk fat distillates (MFD) enriched in low molecular weight milk fat components—viz. free fatty acids, monoacylglycerols, diacylglycerols, cholesterol and low molecular weight triacylglycerols. In this case, solid-phase extraction (SPE) was considered a better alternative than thin-layer chromatography for separating polar and apolar lipid components in MFD samples due to its speed and near-complete recoveries. Solid-phase extraction of MFDs yielded two fractions, both of which are sufficiently pure for subsequent analysis by gas chromatography. This procedure provided rapid and complete chemical characterization (including mass balances) of low-molecular weight milk-fat fractions.

Keywords

Minor lipids Milk fat Short-path distillation Diacylglycerol Gas chromatography 

Abbreviations

DAG

Diacylglycerol

FA

Fatty acid

FFA

Free fatty acid

FID

Flame ionization detector

GC

Gas chromatograph(y)

MAG

Monoacylglycerol

MF

Milk fat

MFD

Milk fat distillate

MFD170

MFD collected at 170 °C

MFD185

MFD collected at 185 °C

MFD195

MFD collected at 195 °C

MFD200

MFD collected at 200 °C

MW

Molecular weight

RT

Retention time

SE

Standard error

SP

Short-path

SPD

Short-path distillation

SPE

Solid-phase extraction

SPE-1

First SPE fraction

SPE-2

Second SPE fraction

TAG

Triacylglycerol

TLC

Thin-layer chromatography

TMS

Trimethyl silyl

TMSI

Trimethyl silyl imidazole

Notes

Acknowledgments

We gratefully acknowledge the financial support of the Dairy Farmers of Ontario, Ontario Ministry of Agriculture, Food and Rural Affairs, Ontario Ministry of Training, Colleges and Universities, and National Sciences and Engineering Research Council of Canada.

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Copyright information

© AOCS 2007

Authors and Affiliations

  1. 1.Department of Food ScienceUniversity of GuelphGuelphCanada

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