Abstract
A sensitive and rapid method for the determination of monoglycerides in foods by high performance liquid chromatography (HPLC) was developed. Monoglycerides in foods were derivatized with 3, 5-dinitrobenzoyl chloride (DNBC) without extraction. The reaction products were dissolved in a mixture of tetrahydrofuran and acetonitrile (1:1). A portion of this solution was injected on to a Unisil Q 5C8 column, and eluted with the mixture of acetonitrile and water (82.5:17.5) as the mobile phase. Detection was done with a UV detector set at 230nm. Monoglycerides in various foods could be selectively detected without interference on the HPLC. Peaks of monoglycerides having C14, C16, C18, C20, C22, C18:1 and C18:2 could be well separated.The recoveries of monoglycerides added to shortening, margarine, mayonnaise, ice cream and coffee whitener at the level of 0.10% were more than 97%. The detection limits were 10.0μg/g for each monoglyceride. The proposed method for determination of the content and composition of monoglycerides in foods is suitable for routine work.
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