The Mass Spectrometry society of Japan - The 71st Annual Conference on Mass Spectrometry, Japan
Japanese

Abstract

Table of contents

Timetable

Plenary Lecture

Symposium Sessions (Day1, Day2, Day3)

Basic Sessions (Day1, Day2, Day3)

Young Researchers' Sessions (Day1, Day2, Day3)

Poster Presentations (Day1, Day2, Day3)

Special Evening Sessions

Corporate Program

Poster Presentations

Day 1, May 15（Mon.）　　Room P (Foyer, Room 1004-1007)

1P-20　　PDF

Degraded Compound Analysis from Triolein Performed by HS-GC-MS

(1ORIST, 2Osaka Inst. Tech.)
oHirofumi Sato1, Koutaro Hattori2, Atsushi Ohtaka2, Motohiro Shizuma1, Shintaro Kawano1

Triacylglycerol (TAG), which is a main component of edible fats and oils, generates odor associated with deteriorated compound such as short-chain aldehydes and carboxylic acids by oxidation. Generally the degradation occurs by oxidation at the position of double bond in fatty chain, however, the correlation with the composition and the structure is not well understood by the reason that TAG in food is complex mixture. In addition, commercial available TAGs are not so pure. In this research, triolein with high purity was synthesized as a structural TAG and the degradation was performed by HS-GC-MS analyses. For aldehydes with 6 to 9 chain length, a first-order correlative increase was observed from the early stage of the degradation, where carboxylic acids having the corresponding chain length increased after 4 hours. Interestingly, after 5 hours, the formation of lactone with the corresponding structure was also observed. In this presentation, we will report the correlation between these degraded substances and triolein structure.