Gas-Liquid Chromatographic Determination of Monoglycerides in Foods

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  • NAKANISHI Hiroshi
    Shiga Prefectural Institute of Public Health and Environmental Science
  • TSUDA Taizo
    Shiga Prefectural Institute of Public Health and Environmental Science

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Other Title
  • 食品中のモノグリセライドのガスクロマトグラフィーによる分析
  • ショクヒンチュウ ノ モノグリセライド ノ ガス クロマトグラフィー ニヨル

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Description

A gas chromatographic procedure for determining monoglycerides in several kinds of foods is described. The monoglycerides were extracted with chloroform-methanol (1:1) from the samples. The extract was evaporated to dryness, and the residue was dissolved in cyclohexane-ether (1:1) and applied to a column of silica gel. Monoglycerides were eluted with chloroform-methanol-ether (2:2:1). The eluate was evaporated to dryness and derivatized with pyridine, hexamethyldisilazane and trimethylchlorosilane at room temperature. Gas-liquid chromatographic separation of monoglycerides as their TMS derivatives was performed on a 10% Silar 10C column at 180°C, with a flame ionization detector.<br>Recoveries of monoglycerides from food samples fortified with 500μg or 5000μg were 87.6-89.4% and coefficients of variation were 4.74-6.41%. The total contents of monoglycerides in commercial foods were calculated by adding individual monoglyceride contents. For example, margarines contained 0.09-0.25% monoglycerides.

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