4.6 Article

Reaction efficiency of organic alkalis with various classes of lipids during thermally assisted hydrolysis and methylation

Journal

JOURNAL OF CHROMATOGRAPHY A
Volume 1216, Issue 15, Pages 3296-3299

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2009.01.071

Keywords

Thermally assisted hydrolysis and methylation-GC; Tetramethylammonium hydroxide; Trimethylsulfonium hydroxide; Polyunsaturated fatty acid; Lipid; Fatty acid methyl esters; Methylation

Funding

  1. Frontier Laboratory Inc.
  2. Toyota Foundation
  3. Daiko Foundation
  4. Chubu University Grant (A)
  5. Japan Science and Technology Agency
  6. Japan Society for the Promotion of Science [19550085, 19350037]
  7. Grants-in-Aid for Scientific Research [19350037, 19550085] Funding Source: KAKEN

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Reaction efficiencies of two organic alkalis, tetramethylammonium hydroxide (TMAH) and trimethylsulfonium hydroxide (TMSH), with lipids during thermally assisted hydrolysis and methylation (THM) were examined focusing on (1) the types of lipids and (2) degree of unsaturation of fatty acid moieties. Different types of lipids such as triglycerides, phospholipids, free fatty acids and cholesteryl esters containing saturated, mono unsaturated or polyunsaturated fatty acid (PUFA) residues were subjected to THM-gas chromatography (CC) in the presence of TMAH or TMSH. The obtained results revealed that the THM reaction using TMAH allowed almost quantitative methylation of saturated and monounsaturated fatty acid components independently of the classes of lipids. However, strong alkalinity of TMAH brought about isomerization and/or degradation of PUFA components. In contrast, the use of TMSH was effective to highly sensitive detection of PUFA as well as saturated and monounsaturated fatty acid components contained in triglycerides, phospholipids (phosphatidylcholines) and free fatty acids. On the other hand, TMSH was proved to react hardly with any kind of fatty acid residues in cholesteryl esters due to their steric hindrance. (C) 2009 Elsevier B.V. All rights reserved.

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