Evaluation of highly polar ionic liquid gas chromatographic column for the determination of the fatty acids in milk fat

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• 作者：Pierluigi Delmonte^a ; ^{Pierluigi.delmonte@fda.hhs.gov} ; Ali Reza Fardin-Kia^a ; John K.G. Kramer^b ; Magdi M. Mossoba^a ; Len Sidisky^c ; Cynthia Tyburczy^a ; Jeanne I. Rader^a
• 关键词：Ionic liquid ; SLB-IL 111 ; GC ; Gas chromatography ; trans fatty acid ; Conjugated linoleic acid ; CLA ; SP-2560 ; Milk fat
• 刊名：Journal of Chromatography A
• 出版年：2012
• 期刊代码：47_00219673
• 类别：ch
• 出版时间：13 April, 2012
• 卷：1233
• 期：Complete
• 页码：137-146
• 文件大小：4987 K

摘要

The SLB-IL111, a new ionic liquid capillary column for gas chromatography available from Supelco Inc., was recently shown to provide enhanced separation of unsaturated geometric and positional isomers of fatty acid (FAs) when it was compared to cyanopropylsiloxane (CPS) columns currently recommended for the analysis of fatty acid methyl esters (FAMEs). A 200 m SLB-IL111 capillary column, operated under a combined temperature and eluent flow gradient, was successfully used to resolve most of the FAs contained in milk fat in a single 80 min chromatographic separation. The selected chromatographic conditions provided a balanced, simultaneous separation of short-chain (from 4:0), long-chain polyunsaturated fatty acids (PUFAs), and most of the unsaturated FA positional/geometric isomers contained in milk fat. Among the monounsaturated fatty acids (MUFAs), these conditions separated t11-18:1 and t10-18:1 FAs, the two most abundant trans fatty acids (t-FA) contained in most dairy products. These t-FAs reportedly have different biological activities. The conjugated linoleic acid (CLA) isomers commonly found in dairy products were separated from each other, including t7,c9-18:2 from c9,t11-18:2, which eliminated the need for their complementary silver ion HPLC analysis. The application of the SLB-IL111 column provided a complementary elution profile of FAMEs to those obtained by CPS columns, allowing for a more comprehensive FA analysis of total milk fat. The FAMEs were identified by the use of available reference materials, previously synthesized and characterized reference mixtures, and prior separations of the milk fat FAMEs by silver ion chromatography based on the number/geometry of double bonds.