Characterization of fatty oils by pattern recognition of triglycerides profiles

The triglyceride profiles for corn, soybean, sunflower, grapestone, olive and olive husks oils were obtained by high temperature capillary gas chromatography on HT-FS capillary columns coated with OV-17-OH. The data were treated by methods of computerized pattern analysis, involving principal component analysis, discriminant analysis, and hierarchical clustering. A graphical representation of results as “star symbol plots” allows prompt visual recognition of the characteristic profiles and straightforward qualitative identification of unknowns as well as recognition of adulterations.     

Rapid phase-compositional assessment of lipid-based food products by time domain NMR

In food science and technology, assessment of phase-compositional behaviour of lipids is critical for understanding many product properties and for effective process control. Time Domain NMR is a rapid and easy-to-handle technique, and is already well appreciated as a tool for phase-compositional assessment in foods. The phase-compositional detail that can be obtained with the established methodology is limited, however. In this work, we set out to obtain more phase-compositional details of lipids as currently feasible with the already established 'classical' NMR methods. We deployed a combined FID-CPMG experiment, and analyzed the Transversal Relaxation Decays by Deconvolution (TRDD) with semi-empirical mathematical functions for solid, semi-solid and liquid components. Within the solid component, different lipid crystal polymorphs can be discerned in a quantitative manner, i.e. alpha, beta and beta'. The TRDD method was validated against established NMR SFC methods, in terms of accuracy ('trueness') and precision. The solid fat content (SFC) of a large collection of fat blends was measured by the commonly employed NMR Direct and Indirect SFC methods and a good correlation with the results of the TRDD was observed, thereby demonstrating accuracy. Furthermore, TRDD was found to be equally precise as the established NMR SFC methods.     

Proximate composition,amino acid and fatty acid composition of fish maws

Fish maws are commonly recommended and consumed in Asia over many centuries because it is believed to have some traditional medical properties. This study highlights and provides new information on the proximate composition, amino acid and fatty acid composition of fish maws of Cynoscion acoupa, Congresox talabonoides and Sciades proops. The results indicated that fish maws were excellent protein sources and low in fat content. The proteins in fish maws were rich in functional amino acids (FAAs) and the ratio of FAAs and total amino acids in fish maws ranged from 0.68 to 0.69. Among species, croaker C. acoupa contained the most polyunsaturated fatty acids, arachidonic acid, docosahexaenoic acid and eicosapntemacnioc acid, showing the lowest value of index of atherogenicity and index of thrombogenicity, showing the highest value of hypocholesterolemic/hypercholesterolemic ratio, which is the most desirable.     

Classification and prediction ability of pattern recognition methods applied to sea-water fish

The capabilities of the principal components, linear discriminant, quadratic discriminant and SIMCA methods in discriminating between two different species of fish (mullet), and between samples of one species caught in different seasons, were checked with a set of 13 biometric and chemical variables. Promising results were obtained, particularly by linear discriminant analysis after proper feature selection.     

Repeatability and pattern recognition of bacterial fatty acid profiles generated by direct mass spectrometric analysis of in situ thermal hydrolysis/methylation of whole cells

Direct CI mass spectrometry profiling of fatty acid methyl esters (FAMEs) from in situ thermal hydrolysis/methylation (THM) of whole bacterial cells with tetramethylammonium hydroxide (TMAH) has been demonstrated as a potential method for real time and fieldable detection/identification of microorganisms. Bacillus anthracis (Ames), Yersinia pestis (Nair. Kenya), Vibrio cholerae (E1 Tor), Brucella melitensis (Abortus wild) and Francisella tularensis (LVS vaccine) were profiled by this method during a 10-month period. Repeatability of the in situ FAME data was calculated using one-way analysis of variance (ANOVA) and a t-test. Artificial neural network (ANN) and multivariate statistics of the FAME profiles were also compared for bacterial identification/classification. Equivalent results were obtained with a multivariate rule building expert system (MuRES) and the ANN. However, the ANN analysis required much less computer time and was deemed the best choice for this application. In situ THM FAME profiles of the bacterial samples provided comparable results with those obtained from the Microbial Identification System (MIDI) (Newark, DE) wet chemistry-gas chromatographic based system.     

The production of artifacts during preparation of fatty acid methyl esters from fish oils,food products and pathological samples

Methyl esters were synthesized from lipid extracted by a modified Bligh and Dyer technique. The lipid was saponified and the free fatty acids methylated using boron trifluoride in methanol. Butylated hydroxytoluene (BHT; 2,6-di-tert-butyl-4-methylphenol) was added to the initial sample and to the extracted lipid prior to methyl ester synthesis. Under these conditions, the BHT was derivatized to a range of compounds, some of which can result in misinterpretation of the GC trace. Three components have been characterized by mass spectroscopy. Two of these, which eluted slightly before 16:0 on a polar column, were shown to be 2,6-di-tert-butyl-4-methoxyphenol and 2,6-di-tert-butyl-4-methoxy-methylphenol. The third component, which coeluted with 15:0 on the same column, is 2,6-di-tert-butyl-4-methoxy-5-hydroxyphenol.     

Rapid discrimination of fatty acid composition in fats and oils by electrospray ionization mass spectrometry.

Fatty acids in 42 types of saponified vegetable and animal oils were analyzed by electrospray ionization mass spectrometry (ESI-MS) for the development of their rapid discrimination. The compositions were compared with those analyzed by gas chromatography-mass spectrometry (GC-MS), a more conventional method used in the discrimination of fats and oils. Fatty acids extracted with 2-propanol were-detected as deprotonated molecular ions ([M-H]-) in the ESI-MS spectra of the negative-ion mode. The composition obtained by ESI-MS corresponded to the data of the total ion chromatograms by GC-MS. The ESI-MS analysis discriminated the fats and oils within only one minute after starting the measurement. The detection limit for the analysis was approximately 10(-10) g as a sample amount analyzed for one minute. This result showed that the ESI-MS analysis discriminated the fats and oils much more rapidly and sensitively than the GC-MS analysis, which requires several tens of minutes and approximately 10(-9) g. Accordingly, the ESI-MS analysis was found to be suitable for a screening procedure for the discrimination of fats and oils.     

Elucidating chemical reactivity by pattern recognition methods

Methods have been developed that allow important chemical effects to be quantified. Parameters calculated with these procedures can be used to investigate both quantitative and qualitative information on chemical reactivity. A variety of statistical and pattern recognition methods is used for that purpose. These studies lead to reactivity functions that allow the prediction of the course of complex organic reactions.     

Identification of fatty acid methyl esters as minor components of fish oil by multidimensional GC-MSD: New furan fatty acids

The separation and analysis of furan fatty acids and other minor component fatty acids present at very low concentrations in complex sample matrices, such as fish oil or lipids derived from liver and testes, require several pre-analytical separation steps if single column gas chromatography is to furnish sufficient resolution: after extraction and transesterification hydrogenation, urea complex precipitation and argentation TLC have been applied prior to GC analysis of furan fatty acids. By using multidimensional GC-MSD with cooled injection and flow-controlled column switching with intermediate cold trapping, it has been possible to identify directly the methyl esters of furan fatty acids without further pre-analytical separation. The most common of the furan fatty acids can be subdivided into two groups depending on whether they bear a propyl or pentyl side group in the 5-position of the furan ring. In addition to the eight furan fatty acids known to be present in fish oil, six new ones were identified, four with propyl substitution and two with pentyl substitution. Four have earlier been reported to be present in the hepatopancreas of crayfish and in fish tissue, whereas the propyl-substituted 16,19-epoxy-17,18-dimethyldocosa-16,18-dienoic acid and the pentyl-substituted furan fatty acid 6,9-epoxy-7-methyltetradeca-6,8-dienoic acid were hitherto unknown.     

Determination of malondialdehyde in traditional fish products by HPLC

The oxidation state of traditional fish products was measured by determining the malondialdehyde (MDA) level by HPLC and the results were compared to those given by a spectrophotometric method. The procedure involves oxidation of the products by incubation at 40 degrees C for 3 d. Samples were steam distilled in a Kjeldahl distillation apparatus and the MDA was determined in the aqueous distillates by HPLC, using a micro-Bondapak C18 column, with mixed mobile phase of 1% acetic acid-acetonitrile (85 + 15; v/v). A total time of 2 min was necessary to assay each distillate and only MDA was detected. MDA can be determined at a level of 1.5 x 10(-8) mol l-1. The highest rate of oxidation of the samples, as shown by the changes in the TBA test and MDA concentration determined by HPLC, was observed in smoked fish and the lowest in dried-salted fish.     

GC-MS法快速测定茶叶中脂肪酸

建立了气相色谱-质谱联用技术(GC-MS)快速分析茶叶脂肪酸的新方法.对23批茶叶样品进行GC-MS分析,结合NIST 05谱库检索鉴定茶叶脂肪酸种类,并用峰面积归一化法测定其相对含量,比较不同加工方式的茶叶脂肪酸含量.结果表明,所有茶样中亚麻酸、亚油酸和棕榈酸含量最高,但绿茶和青茶脂肪酸含量高于发酵处理的红茶和黑茶.方法可以用于分析各种茶叶的脂肪酸,反映不同种类茶叶的性质差异.     

Use of computerized pattern recognition of triglyceride profiles in monitoring SCF-CO2 extraction of fatty oils

High pressure extraction of vegetable fatty oils by supercritical fluid carbon dioxide was investigated. Pressures from 9 to 20 MPa at 40°C were used. The extracts were monitored by high temperature capillary gas chromatography for sterol and tri-glyceride composition. The quality of the extracted oils was evaluated by numerical taxonomy methods. The extraction products compared well with the characteristics of commercial fatty oils of the same vegetable origin. No significant qualitative variation was detected in the pressure range studied.     

Toward new biosilicones: hydrosilylation of fish oil unsaturated fatty acid esters

Hydrosilylation of fatty acid methyl esters (FAMEs) were efficiently catalyzed by Speier's and Wilkinson's catalysts in the case of vinylic acid esters, but less efficiently in the case of ­non‐vinylic ones, which gave non‐regiospecific additions. In the latter case, initiation by radicals led to regiospecific reactions for oleic esters (C10‐silylation). This regiospecificity can be attributed to the higher stability of the C10‐silylated adduct and of the corresponding radical intermediate. Only regioselective addition was observed for linoleic esters (C13‐silylation ≈ 70%, C10 ≈ 20%, C9 ≈ 10%). Molecular modeling was used to examine the stability of the isomeric products and radicals. The new concept of radical initiation sequence has been successfully applied to FAMEs and then was extended to crude fish oil. Copyright © 2001 John Wiley & Sons, Ltd.     

Determination of diethanolamine in shampoo products containing fatty acid diethanolamides by liquid chromatography with a thermal energy analyzer

A liquid chromatography (LC) method using a thermal energy analyzer (TEA) is described for the determination of diethanolamine (DEA) in shampoo products containing fatty acid diethanolamides. DEA was converted to N-nitrosodiethanolamine (NDELA) by dissolving a portion of the product in 6M acetic acid and mixing with sodium nitrite for 1 h at room temperature. The reaction mixture was dried, dissolved in acetone, and analyzed for NDELA by LC-TEA. The recovery of DEA from 2 shampoo products at fortification levels of 25, 250, and 1000 ppm ranged from 70 to 105%. Twenty shampoo products were analyzed by this method, and 19 were found to contain DEA at levels ranging from 140 to 15 200 ppm.     

液相色谱-串联质谱法快速测定电子电气产品中全氟辛酸和全氟辛烷磺酸

建立了液相色谱-串联质谱法快速测定电子电气产品中全氟辛酸(PFOA)和全氟辛烷磺酸(PFOS)的分析方法。采用加速溶剂萃取提取样品中PFOA和PFOS,二氯甲烷作溶剂,外标法定量,LC-MS/MS分析时间1 m in。电子电气产品中PFOS不同加标质量分数(0.25,0.75和1.25 mg/kg)的平均回收率分别为:91.6%、92.8%和94.7%;PFOA不同加标质量分数(0.50,1.25和2.25 mg/kg)的平均回收率分别为:90.1%、91.5%和93.4%;PFOS和PFOA测定的相对标准偏差分别为2.8%~3.3%和4.2%~4.9%。测定了金属框架涂层和氟聚合物材料中PFOS和PFOA的含量,PFOS含量分别为16μg/m2和0.89%,PFOA未检出     

Chemical pattern recognition research in china

The main topics studied by chemical pattern-recognition techniques are computer-aided inorganic synthesis, investigation of macroscopic chemical kinetics and optimization of industrial chemical process, geological exploration by geochemical methods, and early diagnosis of cancer.     

Supervised pattern recognition in food analysis

Data analysis has become a fundamental task in analytical chemistry due to the great quantity of analytical information provided by modern analytical instruments. Supervised pattern recognition aims to establish a classification model based on experimental data in order to assign unknown samples to a previously defined sample class based on its pattern of measured features. The basis of the supervised pattern recognition techniques mostly used in food analysis are reviewed, making special emphasis on the practical requirements of the measured data and discussing common misconceptions and errors that might arise. Applications of supervised pattern recognition in the field of food chemistry appearing in bibliography in the last two years are also reviewed.     

Discrete pattern recognition by fitting onto a continuous function

This article outlines an original method for matching discrete structures when atom correspondences are unknown. This method avoids the current atom-by-atom treatment (and its inherent combinatorial problems) and considers the structures to be compared in their totality. The basic idea is to first obtain the atom correspondences by fitting one of the two discrete structures onto a spline approximation of the other, rather than optimizing in discrete space, and, second, to overlap the two discrete structures on the basis of the proposed assignment. As starting data, the method requires only the Cartesian coordinates of the two structures. No connectivity information, neither atom labeling nor matching tolerance is required. This method can readily handle matches of molecules with a few hundred atoms. It is able to search for a given 3D pattern as well as for a pattern common to two structures. © 1997 John Wiley & Sons, Inc. J Comput Chem 18 : 1875–1892, 1997