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Profiling of mono- and diglyceride from edible fats by GC×GC-TOF-MS for halal authentication


Citation

Indrasti, Dias and Chin, Sung Tong and Che Man, Yaakob and Mustafa, Shuhaimi and Mat Hashim, Dzulkifly (2009) Profiling of mono- and diglyceride from edible fats by GC×GC-TOF-MS for halal authentication. In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 52-56).

Abstract / Synopsis

Production practice of mono- and diglycerides (MG-DG) compound, as emulsifying agent, involves interesterification of glycerines with triglycerides (TG) derived from plant or animal or through enzymatic process. Analysis of MG-DG mixtures using GC×GC technique coupled to time-of-flight mass spectrometry (TOF-MS) of three different oils of lard (LA), palm (PA) and butter (BU) remains a challenging prospect for tracking the TG source in the study of Halal authentication. The results show that PA and LA have similar compositions in terms of concentrations of MG-DG contents. However, compared to PA, LA contains much more of MG C18. BU is discriminated on its content of MG C10, MG C14, DG 1,3-C14, and DG 1,3-C16.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Halal Products Research Institute
Publisher: Halal Products Research Institute, Universiti Putra Malaysia
Keywords: Monoglycerides; Diglycerides; Comprehensive two-dimensional GC; GC×GC; TOF-MS
Depositing User: Samsida Samsudin
Date Deposited: 29 Apr 2013 10:26
Last Modified: 03 Aug 2018 09:48
URI: http://psasir.upm.edu.my/id/eprint/19924
Statistic Details: View Download Statistic

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