LCGC Asia Pacific-11-01-2017

Monitoring lipid oxidation during the shelf life of lipid-containing food emulsions, such as mayonnaise, is challenging. It is, however, essential for the development of improved, consumer-preferred products. Determining the nonvolatile lipid oxidation products (NONVOLLOPS), the precursor compounds for rancidity, is required to determine the effectiveness of product stabilization technologies. A method based on normal-phase liquid chromatography with atmospheric pressure photo ionization-mass spectrometry (LC–APPI-MS) was developed for this purpose. The inclusion of a size-exclusion chromatography (SEC) step was needed to remove interfering diacylglycerides and free fatty acids from the samples. The combined SEC and normal-phase LC–APPI-MS method allowed the identification of a wide range of oxidized species including hydroperoxides, oxo-2½ glycerides, epoxides, and other oxidized species. The method was found to be more suitable for the analysis of large sample sets.

So, what’s not in your standard operating procedure? Documenting details can prevent headaches associated with method transfers between laboratories.

Fast gas chromatography (GC) has received new attention recently in the form of available enhanced instrument capabilities. This instalment reviews important characteristics and requirements of fast GC: What can fast GC do for separations, and how can laboratories take advantage of enhanced separation speeds?

Click the title above to open the LCGC Asia Pacific November 2017 regular issue, Vol 20, No 4, in an interactive PDF format.