Triacylglycerol profile in cocoa liquors using MALDI-TOF and LC-ESI tandem mass spectrometry.

摘要: Triacylglycerols are responsible for chocolate's peculiar melting behavior: the type and position of fatty acids on glycerol molecule strongly affect range cocoa butter. For this reason, characterization triglyceride composition in products is particularly important. In work, triacylglycerols extracted from liquor samples were analyzed by matrix-assisted laser desorption/ionization time-of-flight (TOF) electrospray ionization tandem mass spectrometry (MS/MS) coupled to liquid chromatography. Extracted initially direct injection MS obtain information molecular weights; relevant parameters optimized, possible formation adducts [M + Na]+ [M + NH4]+ was studied. Tandem experiments (both with triple quadrupole TOF/TOF) performed study fragmentation pathways (in particular, loss palmitic, stearic oleic acid) identify liquors. Some signals spectra obtained both techniques could indicate presence diacylglycerols extract, but different experimental evidences demonstrated that they generated in-source triglycerides. A nonaqueous reversed-phase chromatographic separation also developed used support identification analytes; nine recognized extracts. The three batches Ecuador did not show significant differences triacylglycerol profile. Copyright © 2014 John Wiley & Sons, Ltd.