Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

  1. J. Segura 1
  2. N. Ruiz-López 2
  3. D. Menoyo 2
  4. M.I. Cambero 1
  5. C.J. López-Bote 1
  1. 1 Universidad Complutense de Madrid. España
  2. 2 Universidad Politécnica de Madrid, España
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2015

Volumen: 66

Número: 2

Tipo: Artículo

DOI: 10.3989/GYA.1073142 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

Este estudio se realizó con el objetivo de comparar los dos métodos más comúnmente utilizados en la determinación de la distribución posicional de ácidos grasos en las moléculas de triacilglicéridos de grasas de origen animal. El método A consiste en la incubación de los triacilglicéridos en una suspensión acuosa de la enzima lipasa, la separación de los productos por cromatografía de capa fina (TLC), y el posterior análisis de los ésteres metílicos de ácidos grasos de cada fracción mediante cromatografía gas-líquido. El método B elimina la separación por TLC. Este método se basa en que la metilación básica (NaOH) únicamente metila los ácidos grasos esterificados al glicerol. Cuando analizamos grasa subcutánea de cerdo, nuestros resultados demuestran que los datos obtenidos con el método A estuvieron en concordancia con resultados publicados anteriormente. Además el método A mostró una buena correlación entre la distribución de los ácidos grasos y el punto de fusión y dureza de las grasas analizadas. Sin embargo, el método B condujo a una subestimación del ácido palmítico y a resultados carentes de correlación con las propiedades físicas citadas.

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