Reply to Wetzel et al.'s Comment: "Identification of Fatty Acids by Picolinyl Ester Derivatives"

2007 ◽  
Vol 23 (4) ◽  
pp. 991-992
Keyword(s):  
Fatty Acids ◽  
Picolinyl Ester

Mass spectra of the picolinyl ester derivatives of some conjugated diacetylenic fatty acids

1992 ◽  
Vol 63 (1-2) ◽  
pp. 65-68 ◽  
Author(s):  
M.S.F. Lie Ken Jie ◽  
Y.K. Cheung ◽  
S.H. Chau ◽  
W.W. Christie ◽  
E.Y. Brechany
Keyword(s):  
Fatty Acids ◽  
Mass Spectra ◽  
Picolinyl Ester ◽  
Derivatives Of

Identification of the unsaturated oxo fatty acids in cheese

1994 ◽  
Vol 61 (1) ◽  
pp. 111-115 ◽  
Author(s):  
Elizabeth Y. Brechany ◽  
William W. Christie
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Column Chromatography ◽  
Cheddar Cheese ◽  
Silver Ion ◽  
Picolinyl Ester ◽  
Gas Chromatography Mass Spectrometry ◽  
Double Bonds ◽  
Chain Lengths

SummaryThe nature and composition of the unsaturated (monoenoic) oxo fatty acids in Cheddar cheese have been re-evaluated. Following isolation by column chromatography and silver ion HPLC, the fatty acids were identified in the form of their picolinyl ester derivatives by gas chromatography–mass spectrometry. For confirmation, they were analysed similarly following deuteration of the double bonds with deuterium and Wilkinson's catalyst. Fifteen fatty acids were identified fully, only five of which corresponded to those reported in an earlier study. Isomers with double bonds in positions 5, 7, 9 and 11–15 were identified, with oxo groups in positions 8, 9, 10, 13, 16 and 17, and with chain-lengths varying from C14 to C18, but with C18 predominating.

Identification of the saturated oxo fatty acids in cheese

1992 ◽  
Vol 59 (1) ◽  
pp. 57-64 ◽  
Author(s):  
Elizabeth Y. Brechany ◽  
William W. Christie
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Methyl Ester ◽  
Chain Length ◽  
Column Chromatography ◽  
Silver Ion ◽  
Picolinyl Ester ◽  
Gas Chromatography Mass Spectrometry ◽  
First Time

SummaryThe nature and composition of the saturated oxo fatty acids in Cheddar cheese have been re-evaluated following isolation by moern chromatographic procedures, including low-pressure column chromatography and HPLC (adsorption and silver ion modes). The oxo fatty acids were identified and quantified (for the first time) by gas chromatography–mass spectrometry in the form of the methyl ester derivatives and many of the structures were confirmed similarly by preparing picolinyl ester derivatives. Thirty-six saturated oxo fatty acids were identified, ranging in chain length from 9 to 22 with an oxo group on carbons 4–17 (except for 12), of which twenty-one had been identified in a previous study and fifteen were new. Fifteen fatty acids tentatively identified by others did not in fact appear to be present.

Sign in / Sign up

Export Citation Format

Share Document