Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thi
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RESEARCH PAPER
Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection Claudia Oellig 1 & Max Blankart 2 & Jörg Hinrichs 2 & Wolfgang Schwack 1 & Michael Granvogl 1 Received: 12 July 2020 / Accepted: 10 August 2020 # The Author(s) 2020
Abstract 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. Keywords Food emulsifiers . Mono- and diacylglycerols (MAG and DAG) . E 471 . Aerosol whipping cream . LLE . High-performance thin-layer chromatography–fluorescence detection (HPTLC–FLD)
Introduction Mono- and diacylglycerols (MAG and DAG) are known for their surface-active properties, and thus, frequently used as food emulsifiers (food additive E 471). Their application takes Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00216-020-02876-2) contains supplementary material, which is available to authorized users. * Claudia Oellig [email protected] 1
Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
2
Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
place to adjust techno-functional characteristics such as viscosity, creaming, and foaming stability mainly during the production of bread, pastry, margarines, ice cream, and other dairy produc
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