Non-volatile products of triolein produced at frying temperatures characterized using liquid chromatography with online mass spectrometric detection

Oxidation products from triolein under model heated frying conditions have been analyzed using liquid chromatography with an evaporative light scatter ing detector and atmospheric pressure chemical ionization (APCI) mass spect rometric detection. Triolein was heated at 190 degrees C with 2% water adde d each hour, to simulate the moisture of a frozen product, until polar comp onents reached approximately 30%. The samples were separated using reversed -phase high-performance liquid chromatography with APCI-MS detection. Triol ein oxidation products included hydroperoxides, epoxides and a ketone. Othe r products were formed by shortening of an acyl chain on the intact triolei n. Normal and oxygen-containing products formed by the dimerization of trio lein were also observed. Other products included chain addition products fo rmed by addition of acyl chain subunits to intact triolein to form higher m olecular weight products. Published by Elsevier Science B.V.