A comprehensive two-dimensional liquid chromatography method for the simultaneous separation of lipid species and their oxidation products

Lipid oxidation is one of the major causes food spoilage for lipid-rich foods. In particular, oil-in-water emulsions, like mayonnaises and spreads, are prone to due increased interfacial area that facilitates contact between lipids hydrophilic pro-oxidants present in water phase. Polar, amphiphilic lipid species at oil/water interface, mono- (MAGs) di-acylglycerols (DAGs), act as starters initiate subsequent reactions non-polar oil droplets. A comprehensive two-dimensional liquid chromatography (LC×LC) method with evaporative light-scattering detection (ELSD) was set up study composition complex mixture oxidized polar lipids. The LC×LC-ELSD employs size exclusion (SEC) 1D (1st dimension) separate various according size. 2D (2nd dimension), normal-phase (NPLC) used fractions their degree oxidation. coupling SEC NPLC yields a good separation triacylglycerols (TAGs) from large excess non-oxidized TAGs. addition, it allows isolation DAGs MAGs usually interfere variety products have similar polarities. This elucidating how affects kinetics emulsified foods will aid development more oxidation-stable products.