The fatty acids from a series of milk-chocolate-based confectionery samples
were analyzed as methyl. esters by GC to determine the presence and amount
of conjugated linoleic acid (CLA). A single peak corresponding to the 9-ci
s,11-trans isomer and ranging from less than 0.1% to nearly 0.2% of the tot
al fatty acids, corresponding to up to 0.3 mg per g of chocolate, was obser
ved. One of the chocolate extracts and a milk extract were subjected to sil
ver ion HPLC and GC-MS in order to confirm the identity of the major isomer
and tentatively identity minor isomers.