Determination of free fatty acids and lipase activity in milk: quality and storage markers

The free fatty acid (FFA) content together with the lipase activity control can be considered as useful indexes of good quality and correct storage of food, especially for milk. The quantitative analysis of FFA in different kinds of milk has been performed by a potentiometric method, using a new extractive methodology outlined herein. The lipase activity has been controlled by a sensitive calorimetric method, previously validated by us, based on the direct measure of the heat quantity involved in the enzymatic reaction. In order to verify the milk quality after the healing treatments and/or during the shelf life, the behaviours of FFA content and of lipase activity have been outlined in function of storage time and pH variations on different typologies of milk. The FFA content in sample of fresh pasteurised milk was found to be quite high after the 5th/6th day of storage at +4 degrees C, meanwhile the pH values were always constant and only after the 9th day begun to decrease. At the same time the lipase activity, directly measured, was found to be appreciable after the 6th day of storage, giving an exothermic answer at the calorimeter, similar to that of a milk sample where only three international units of standard lipase were added.     

HPLC-ELSD与GC-MS法测定牛乳甘油三酯sn-2位脂肪酸组成

研究建立了快速、准确测定牛乳脂肪甘油三酯sn-2位脂肪酸组成的方法．利用胰脂酶专一水解甘油三酯sn-1和sn-3位置上的脂肪酸得到sn-2单甘油酯和游离脂肪酸,再通过蒸发光散射高效液相色谱分离出sn-2位单甘油酯,然后对其进行衍生,用气相色谱质谱联用仪对sn-2脂肪酸组成进行分析．结果显示用蒸发光散射高效液相色谱法分离sn-2位单甘油酯时方法的回收率达到83．3％～85．1％,该法省去了传统测定中费时费力的薄层色谱分离步骤．用气相色谱质谱联用法对产物进行分析,精密度高,结果可靠．分析结果表明,牛乳脂肪sn-2位脂肪酸由2．57％月桂酸、7．68％豆蔻酸、34．74％棕榈酸、11．56％亚油酸、22．53％油酸和15．21％硬酯酸组成．     

Determination of free fatty acids in milk and cheese procedures for extraction,clean up,and capillary gas chromatographic analysis

A rapid, reliable and precise capillary gas chromatographic method for routine quantification of short- and long-chain free fatty acids (FFA) in milk and cheese is described. Procedures of (1) lipid extraction, (2) isolation of the FFA from milk and cheese extracts, and (3) capillary gas chromatographic analysis were developed and optimized. FFA can be extracted from cheese for 95–100% with ether-heptane after grinding with sodium sulfate and addition of 2.5 M sulfuric acid. From milk, 95–100 % of the FFA (≤ C8:0) are also extracted with ether-heptane after addition of ethanol and 2.5 M sulfuric acid. Internal standards are used to compensate for the losses of lower FFA (C2:0–C8:0) in the aqueous phase. In view of the excellent recovery (98–100 %) and a considerable saving of time, the use of an aminopropyl column is preferred for the isolation of the FFA from lipid-extracts. The underivatized FFA are separated directly by capillary gas chromatography making use of columns which enable accurate and rapid (≤ 40 min) determination of FFA C2:0–C20:0. With the method described, all major FFA (C2:0–C18:3) in milk and cheese can be quantified with good repeatability (rsd less then 2 %). The method is also applicable to the analysis of short-chain fatty acids in other products.     

烟气中有机酸的分析

 应用甲酯衍生化试剂对卷烟烟气粒相物中有机酸进行甲酯衍生化 ,经固相微萃取 (SPME)后通过气 质联用仪分离鉴定。分析了 4个品牌的卷烟烟气 ,共鉴定了 60多种挥发及半挥发性有机酸。对丁酸、己酸、糠酸、辛酸、壬酸、苯甲酸、苯乙酸、十四酸、十六酸进行了定量分析。该方法用于烟气中有机酸的定性、定量分析 ,灵敏度较高 ,快速简便。     

Supramolecular structures of coronene and alkane acids at the Au(111)-solution interface: a scanning tunneling microscopy study

Scanning tunneling microscopy (STM) is utilized to study the solution-solid interface formed between Au(111) and solutions of coronene in hexanoic, heptanoic, and octanoic acids. In all three cases adsorbed coronene is observed and lays flat on the metal surface. Heptanoic and hexanoic acid solutions produce a hexagonal symmetry monolayer. For the heptanoic and hexanoic cases, dipole-image dipole interactions and H bonding stabilize a surface structure in which 12 acid molecules surround each coronene and produce a coronene spacing of 1.45 nm. In the case of octanoic acid as solvent, the incorporation of the solvent into the monolayer is not as strongly favored. The coronene spacing can range from close-packed (1.2 nm) with no solvent presumed present in the monolayer, to 1.50 nm with up to 12 solvent molecules surrounding each coronene. The close-packed regions have hexagonal symmetry, as do those with the largest (1.5 nm) spacing. Heptanoic acid solutions give the clearest STM images and are associated with the most stable two-component monolayer. The present paper demonstrates that non-covalent interactions at the solution-metal interface can lead to complex multicomponent monolayer structures.     

Inhibitory Effects of Fatty Acids on the Activity of Mushroom Tyrosinase

The effects of fatty acids, octanoic acid, (2E, 4E)-hexa-2,4-dienoic acid, hexanoic acid, (2E)-but-2-enoic acid, and butyric acid on the activities of mushroom tyrosinase have been investigated. The results showed that the fatty acids can potently inhibit both monophenolase activity and diphenolase activity of tyrosinase, and that the unsaturated fatty acids exhibited stronger inhibitory effect against tyrosinase than the corresponding saturated fatty acids, and the inhibitory effects were enhanced with the extendability of the fatty acid chain. For the monophenolase activity, the fatty acids could not only lengthen the lag period, but also decrease the steady-state activities. For the diphenolase activity, fatty acids displayed reversible inhibition. Kinetic analyses showed that octanoic acid and hexanoic acid were mixed-type inhibitors and (2E,4E)-hexa-2,4-dienoic acid and (2E)-but-2-enoic acid were noncompetitive inhibitors. The inhibition constants have been determined and compared.     

Enzymatic hydrolysis of anchovy oil: Production of glycerides enriched in polyunsaturated fatty acids

In an attempt to produce the polyunsaturated fatty acid (PUFA)enriched glycerides, commercially available Turkish anchovy oil (PUFA content of 27%), was hydrolyzed with 1,3-specificRhizomucor miehei lipase. After the hydrolysis, the triglyceride (TG), diglyceride (DG), monoglyceride (MG), and free fatty acid (FFA) composition of the reaction mixture was determined, and fatty acid components of these fractions were analyzed.R. miehei lipase released PUFA extremely slowly, resulting in their accumulation in the TG and DG fractions, especially in TG. The PUFA content in the glyceride mixture (including TG, DG, and MG) increased as hydrolysis progressed. The effects of operational parameters (pH, temperature, time, and enzyme concentration) on the extent of hydrolysis were investigated. Based on these results, optimal reaction conditions were established. At optimal conditions (pH 4.0, 35°C, 3 h, and enzyme concentration of 500 U/g oil), the level of PUFA in the glyceride mixture was raised to 40%. The individual TG and DG fractions contained 45 and 30% PUFA, respectively. Less than 2% of the total PUFA was lost in the FFA fraction.     

Changes in Phenols,Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.     

Competition and coadsorption of di-acids and carboxylic acid solvents on HOPG

The self-assemblies of di-acids HOOC-(CH(2))(n)-COOH (n = 20, 18, 16, 14, 12, 10) in three solvents hexanoic acid, octanoic acid, and decanoic acid on highly oriented pyrolytic graphite (HOPG) were studied with scanning tunneling microscopy (STM). In the solvent hexanoic acid, solvent molecules coadsorb with HOOC-(CH(2))(n)-COOH (n = 20, 18, 16) via formation of hydrogen bonds. The solvent octanoic acid coadsorbs with HOOC-(CH(2))(n)-COOH (n = 20, 18). Decanoic acid only coadsorbs with HOOC-(CH(2))(20)-COOH. In each solvent, the trend of coadsorption between solvent molecules and di-acid molecules decreases with decreasing chain-length of di-acid molecules. These systematic investigations suggest that coadsorption of solvent molecules with di-acid solute molecules is mainly dependent on the relative hydrogen-bond densities in the formed monolayer. This is consistent with the maximization of adsorption heat of the self-assembled monolayers of di-acids dissolved in solvents of carboxylic acids.     

气相色谱-质谱联用法检测母乳脂肪中反式脂肪酸

建立了母乳中反式脂肪酸(TFAs)的气相色谱-质谱(GC-MS)检测方法,并应用于母乳脂肪中TFAs的检测。母乳用氨水水解,乙醚和石油醚提取脂肪,提取的脂肪加入C21: 0内标,用三氟化硼甲醇溶液在80℃水浴中冷凝回流15 min进行甲酯化,正己烷提取,上清液用GC-MS分析,内标法定量。在低、中、高加标水平上验证方法的准确度与精密度,结果显示该方法可用于母乳中18种TFAs及其同分异构体的检测,其中12种TFAs在母乳脂肪中的方法检出限为4.0~47.1 mg/kg,回收率为80%~113%, RSD为2.9%~14.5%(n=6)。TFAs在部分母乳脂样品中检出,含量为9.54~6.9 mg/kg。该方法定性、定量准确,可有效用于母乳中TFAs的检测,但仍存在脂肪酸本底干扰等问题,可结合银离子固相萃取柱预分离技术进一步完善。     

On-line coupling of a miniaturized bioreactor with capillary electrophoresis, via a membrane interface, for monitoring the production of organic acids by microorganisms

Capillary electrophoresis (CE) can be a valuable tool for on-line monitoring of bioprocesses. Production of organic acids by phosphorus-solubilizing bacteria and fermentation of UHT milk were monitored and controlled by use of a membrane-interfaced dialysis device and a home-made microsampler for a capillary electrophoresis unit. Use of this specially designed sampling device enabled rapid consecutive injections without interruption of the high voltage. No additional sample preparation was required. The time resolution of monitoring in this particular work was approximately 2 h, but could be reduced to 2 min. Analytes were detected at low microg mL(-1) levels with a reproducibility of approximately 10%. To demonstrate the potential of CE in processes of biotechnological interest, results from monitoring phosphate solubilization by bacteria were submitted to qualitative and quantitative analysis. Fermentation experiments on UHT milk showed that monitoring of the processes by CE can provide good resolution of complex mixtures, although for more specific, detailed characterization the identification of individual substances is needed.     

Photochemical chlorination of alkanoic acids anchored to a polymeric support

The synthesis of 2-(poly-p-styryl)ethyl esters of hexanoic, heptanoic, octanoic, nonanoic and decanoic acids as well as (poly-p-styryl)methyl octanoate and poly-2-(nitro-p-styryl)ethyl octanoate are described and their photochlorination are studied and compared with the monomeric (conventional) photochlorination of the methyl, benzyl and 2-phenylethyl esters of these acids. Hypotheses are advanced to explain the results on monochlorination products.     

Quantitative determination of coenyzme Q10 by liquid chromatography and liquid chromatography/mass spectrometry in dairy products

The dietary sources of CoQ10 and the evaluation of CoQ10 in dairy products were characterized. For quantitation of CoQ10 in food samples, 2 liquid chromatography (LC) methods with UV and mass spectrometry (MS) detections were developed. LC with UV detection was performed at 25 degrees C on a Hyperclone ODS 5 microm 150 x 4.6 mm column with mobile phase consisting of methanol-ethanol-2-propanol (70 + 15 + 15, v/v/v). Flow rate was 1.0 mL/min. Retention time of CoQ10 was 10.9 +/- 0.1 min. The method was sensitive [limit of detection (LOD) = 0.2 mg/kg], reproducible [relative standard deviation (RSD) = 3:0%), and linear up to 25 mg/kg (R > 0.999). LC/MS analysis was performed on a LUNA C18 3 microm, 150 x 4.6 mm column, using mobile phase consisting of ethanol-dioxane-acetic acid (9 + 1 + 0.01, v/v/v), flow rate was 0.6 mL/min, and the retention time of CoQ10 was 4.1 +/- 0.1 min. Identification and quantitation were performed with a Finnigan-LCQ mass detector in positive atmospheric pressure chemical ionization mode. Mass spectra were obtained in selected-ion monitoring mode; molecular mass (M+H)+ m/z 863.4 +/- 1 was used for quantitative determination. MS detection is more sensitive than UV detection (LOD = 0.1 mg/kg), less reproducible (RSD = 4.0%), and linear in selected range. Analytical recoveries are 75-90% and depend on the ratio between the amount of fat in the matrix and the concentration of CoQ10 in the sample. Some soybean milk products were analyzed together with different cow, goat, and sheep milk products. Concentrations obtained with LC and LC/MS were compared with a few accessible results available from the literature. Concentrations varied from 0 ppm in soybean milk to nearly 2 ppm in fresh milk from local farms.     

Competition between lipases and monoglycerides at interfaces

Tensiometry (the pendant drop technique), interfacial shear rheology, and ellipsometry have been used to study the effect of polar lipids that are generated during fat digestion on the behavior of lipases at the oil-water interface. Both Sn-1,3 regiospecific and nonregiospecific lipases have been used, and a noncatalytically active protein, beta-lacloglobulin, has been used as reference in the interfacial shear rheology experiments. The results from the pendant drop measurements and the interfacial rheology studies were in agreement with each other and demonstrated that the Sn-2 monoglyceride, which is one of the lipolysis products generated when a Sn-1,3 regiospecific lipase catalyzes triglyceride hydrolysis, is very interfacially active and efficiently expels the enzyme from the interface. Ellipsometry conducted at the liquid-liquid interface showed that the lipase forms a sublayer in the aqueous phase, just beneath the monoglyceride-covered interface. Sn-1/3 monoglycerides do not behave this way because they are rapidly degraded to fatty acid and glycerol and the fatty acid (or the fatty acid salt) does not have enough interfacial activity to expel the lipase from the interface. Since the lipases present in the gastrointestinal tract are highly Sn-1,3 regiospecific, we believe that the results obtained can be transferred to the in vivo situation. The formation of stable and amphiphilic Sn-2 monoglycerides can be seen as a self-regulatory process for fat digestion.     

A new method for the determination of short-chain fatty acids from the aliphatic series in wines by headspace solid-phase microextraction-gas chromatography-ion trap mass spectrometry

A new analytical method for the determination of nine short-chain fatty acids (acetic, propionic, isobutyric, butyric, isovaleric, 2-methylbutyric, hexanoic, octanoic and decanoic acids) in wines using the automated HS/SPME-GC-ITMS technique was developed and optimised. Five different SPME fibers were tested and the influence of different factors such as temperature and time of extraction, temperature and time of desorption, pH, strength ionic, tannins, anthocyans, SO(2), sugar and ethanol content were studied and optimised using model solutions. Some analytes showed matrix effect so a study of recoveries was performed. The proposed HS/SPME-GC-ITMS method, that covers the concentration range of the different analytes in wines, showed wide linear ranges, values of repeatability and reproducibility lower than 4.0% of RSD and detection limits between 3 and 257 μgL(-1), lower than the olfactory thresholds. The optimised method is a suitable technique for the quantitative analysis of short-chain fatty acids from the aliphatic series in real samples of white, rose and red wines.     

Classification of wines from five Spanish origin denominations by aromatic compound analysis

Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepe?as, La Mancha, and Cari?ena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.     

Oxidative stabilities of enzymatically interesterified goose fat and rapeseed oil blend by rancimat and PDSC

Goose fat (GF) and rapeseed oil (RSO) 2:3 m m^?1 blend was enzymatically interesterified at 60 °C with and without microwaves assistance. As the catalyst, a commercial preparation of the immobilized lipase from Rhizomucor miehei (Lipozyme RM IM) containing 2 % of water was used, and the catalyst load was 8 % in each case. The starting mixture and the interesterified products were separated by column chromatography into pure triacylglycerols fraction (TAG) and a non-triacylglycerol fraction, which contained free fatty acids (FFA), mono- and diacylglycerols (MAG and DAG). The oxidative stabilities of fats studied and TAG derived from them were assessed by Rancimat at 100 °C and by pressure differential scanning calorimetry (PDSC) under oxygen at 110–140 °C. Interesterification reduced the oxidative stability of GF and RSO blend. The main factors influenced on the oxidative stabilities of fats studied were concentrations of tocopherols and the presence of FFA, MAG and DAG. The structures of TAGs were of minor importance. From the resulting PDSC exotherms, their times to reach the onset (τ _on) and peak maximum (τ _max) were measured and used for calculations of parameters of the Arrhenius type kinetics for thermaloxidative decomposition of fats studied.     

A chemometric approach to the detection of milk adulteration based on protein profiles determined by capillary electrophoresis

The general objective of this study was to utilize chemometrics in the interpretation of capillary electrophoresis milk protein profiles, for the detection of pasteurized milk adulteration with rehydrated milk powder or a rehydrated dairy-based milk substitute. The specific objectives were 1) to collect quantitative data on major casein and whey proteins in authentic and adulterated milks in a single CE analysis; and 2) to apply a pattern recognition procedure, Soft Independent Modeling of Class Analogies (SIMCA), on collected CE protein data, for the development of a statistical model useful in the detection of pasteurized milk adulteration. Authentic samples were fresh milk collected from various farms over a period of six months. Adulterated samples were authentic fresh milk partially or totally substituted with rehydrated milk powder or a rehydrated commercial milk substitute at different levels. Quantitative protein data obtained by capillary free zone electrophoresis for beta-lactoglobulin, alpha-lactalbumin, beta-casein, and alpha-casein of 86 samples, authentic and adulterated samples, were used as a training set to build a SIMCA multivariate statistical model. The detection of sample outliers was useful for the elimination of unusual samples and optimization of the multivariate model. From the 35 commercial pasteurized milks tested, which were treated as unknowns, a total of 14 samples (40%) were not assigned to the authentic or fresh milk group, meaning that these samples had some type of adulteration at the levels included in the training set (> 15%). Decision-making on detecting adulteration of unknown commercial pasteurized milk samples was eased since predictions were based on statistical probabilities.