A new version of this entry is available:
Loading...
Article
2020
Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection
Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection
Abstract (English)
Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC–FLD) after derivatization with primuline was developed. For sample preparation, aerosol whipping cream was mixed with ethanol, followed by the addition of water and liquid-liquid extraction with tert-butyl methyl ether. The sample extracts were analyzed by HPTLC–FLD on silica gel LiChrospher plates with n-pentane/n-hexane/diethyl ether (22.5:22.5:55, v/v/v) as mobile phase, when interfering matrix like cholesterol and triacylglycerols were successfully separated from the E 471 food additives. For quantitation, an emulsifier with known composition was used as calibration standard and the fluorescent MAG and DAG were scanned at 366/> 400 nm. Limits of detection and quantitation of 4 and 11 mg/100 g aerosol whipping cream were obtained for both monostearin and 1,2-distearin, respectively, and allowed the reliable quantitation of MAG and DAG from E 471 far below commonly applied emulsifier amounts. Recoveries from model aerosol whipping cream with 400 mg E 471/100 g were determined in a calibration range of 200–600 mg E 471/100 g sample and ranged between 86 and 105% with relative standard deviations below 7%. In aerosol whipping creams from the German market, E 471 amounts ranged between 384 and 610 mg/100 g.
File is subject to an embargo until
This is a correction to:
A correction to this entry is available:
This is a new version of:
Other version
Notes
Publication license
Publication series
Published in
Analytical and bioanalytical chemistry, 412 (2020), 27, 7441-7451.
https://doi.org/10.1007/s00216-020-02876-2.
ISSN: 1618-2650
Other version
Faculty
Institute
Examination date
Supervisor
Cite this publication
Oellig, C., Blankart, M., Hinrichs, J., Schwack, W., & Granvogl, M. (2020). Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection. Analytical and bioanalytical chemistry, 412(27). https://doi.org/10.1007/s00216-020-02876-2
Edition / version
Citation
DOI
ISSN
ISBN
Language
English
Publisher
Publisher place
Classification (DDC)
660 Chemical engineerin
Original object
University bibliography
Free keywords
Standardized keywords (GND)
Sustainable Development Goals
BibTeX
@article{Oellig2020,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16317},
doi = {10.1007/s00216-020-02876-2},
author = {Oellig, Claudia and Blankart, Max and Hinrichs, Jörg et al.},
title = {Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection},
journal = {Analytical and bioanalytical chemistry},
year = {2020},
volume = {412},
number = {27},
pages = {7441--7451},
}