Identification of steroidal hydrocarbons in refined confectionery fats by gas chromatography-mass spectrometry

Colin Crews*, Rosa Calvet-Sarret, Paul Brereton

*Corresponding author for this work

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Steroidal hydrocarbon degradation products (steradienes) of sterols formed during the bleaching of confectionery fats were isolated by a new rapid silica column technique. The steradienes were separated by gas chromatography with mass spectrometric detection. Refined mango butter contained predominantly a sterene which was unrelated to the major desmethyl sterols. Dehydration products of triterpene alcohols were isolated from stearin fractions of refined shea butter which is used in the manufacture of chocolate. Copyright (C) 1999 Elsevier Science B.V.

Original languageEnglish
Pages (from-to)179-185
Number of pages7
JournalJournal of Chromatography A
Volume847
Issue number1-2
DOIs
Publication statusPublished - 25 Jun 1999
Externally publishedYes

Keywords

  • Cocoa butter equivalents
  • Fats
  • Food analysis
  • Steradienes
  • Sterols

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

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