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Method for the determination of natural ester-type gum bases used as food additives via direct analysis of their constituent wax esters using high-temperature GC/MS.

Tada A, Ishizuki K, Yamazaki T, Sugimoto N, Akiyama H - Food Sci Nutr (2014)

Bottom Line: Natural ester-type gum bases, which are used worldwide as food additives, mainly consist of wax esters composed of long-chain fatty acids and long-chain fatty alcohols.The method was applied to the determination of 10 types of gum bases, including beeswax, carnauba wax, lanolin, and jojoba wax, and it was demonstrated that the gum bases derived from identical origins have specific and characteristic total ion chromatogram (TIC) patterns and ester compositions.Food additive gum bases were thus distinguished from one another based on their TIC patterns and then more clearly discriminated using simultaneous monitoring of the fragment ions corresponding to the fatty acid moieties of the individual molecular species of the wax esters.

View Article: PubMed Central - PubMed

Affiliation: National Institute of Health Sciences Tokyo, Japan.

ABSTRACT
Natural ester-type gum bases, which are used worldwide as food additives, mainly consist of wax esters composed of long-chain fatty acids and long-chain fatty alcohols. There are many varieties of ester-type gum bases, and thus a useful method for their discrimination is needed in order to establish official specifications and manage their quality control. Herein is reported a rapid and simple method for the analysis of different ester-type gum bases used as food additives by high-temperature gas chromatography/mass spectrometry (GC/MS). With this method, the constituent wax esters in ester-type gum bases can be detected without hydrolysis and derivatization. The method was applied to the determination of 10 types of gum bases, including beeswax, carnauba wax, lanolin, and jojoba wax, and it was demonstrated that the gum bases derived from identical origins have specific and characteristic total ion chromatogram (TIC) patterns and ester compositions. Food additive gum bases were thus distinguished from one another based on their TIC patterns and then more clearly discriminated using simultaneous monitoring of the fragment ions corresponding to the fatty acid moieties of the individual molecular species of the wax esters. This direct high-temperature GC/MS method was shown to be very useful for the rapid and simple discrimination of varieties of ester-type gum bases used as food additives.

No MeSH data available.


Related in: MedlinePlus

GC/MS TICs of food additive gum bases [LA-1 (A), CA-1 (B), BE-1 (C), JO-1 (D), CR-1 (E), and RI-1 (F)] and commercial samples.
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fig02: GC/MS TICs of food additive gum bases [LA-1 (A), CA-1 (B), BE-1 (C), JO-1 (D), CR-1 (E), and RI-1 (F)] and commercial samples.

Mentions: To investigate the types and quantities of esters contained in various gum base samples, TIC patterns of food additive gum bases and experimental reagents were determined using the established GC/MS method. As shown in Figure 2, similar TIC patterns were observed for gum bases derived from the same waxes. It was also confirmed that MS spectra of the TIC peaks were consistent with those of TIC peaks observed at identical retention times for gum bases derived from the same types of wax (data not shown). These results confirm that the gum bases formulated with the same types of wax have specific and characteristic TIC patterns and ester compositions.


Method for the determination of natural ester-type gum bases used as food additives via direct analysis of their constituent wax esters using high-temperature GC/MS.

Tada A, Ishizuki K, Yamazaki T, Sugimoto N, Akiyama H - Food Sci Nutr (2014)

GC/MS TICs of food additive gum bases [LA-1 (A), CA-1 (B), BE-1 (C), JO-1 (D), CR-1 (E), and RI-1 (F)] and commercial samples.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4221840&req=5

fig02: GC/MS TICs of food additive gum bases [LA-1 (A), CA-1 (B), BE-1 (C), JO-1 (D), CR-1 (E), and RI-1 (F)] and commercial samples.
Mentions: To investigate the types and quantities of esters contained in various gum base samples, TIC patterns of food additive gum bases and experimental reagents were determined using the established GC/MS method. As shown in Figure 2, similar TIC patterns were observed for gum bases derived from the same waxes. It was also confirmed that MS spectra of the TIC peaks were consistent with those of TIC peaks observed at identical retention times for gum bases derived from the same types of wax (data not shown). These results confirm that the gum bases formulated with the same types of wax have specific and characteristic TIC patterns and ester compositions.

Bottom Line: Natural ester-type gum bases, which are used worldwide as food additives, mainly consist of wax esters composed of long-chain fatty acids and long-chain fatty alcohols.The method was applied to the determination of 10 types of gum bases, including beeswax, carnauba wax, lanolin, and jojoba wax, and it was demonstrated that the gum bases derived from identical origins have specific and characteristic total ion chromatogram (TIC) patterns and ester compositions.Food additive gum bases were thus distinguished from one another based on their TIC patterns and then more clearly discriminated using simultaneous monitoring of the fragment ions corresponding to the fatty acid moieties of the individual molecular species of the wax esters.

View Article: PubMed Central - PubMed

Affiliation: National Institute of Health Sciences Tokyo, Japan.

ABSTRACT
Natural ester-type gum bases, which are used worldwide as food additives, mainly consist of wax esters composed of long-chain fatty acids and long-chain fatty alcohols. There are many varieties of ester-type gum bases, and thus a useful method for their discrimination is needed in order to establish official specifications and manage their quality control. Herein is reported a rapid and simple method for the analysis of different ester-type gum bases used as food additives by high-temperature gas chromatography/mass spectrometry (GC/MS). With this method, the constituent wax esters in ester-type gum bases can be detected without hydrolysis and derivatization. The method was applied to the determination of 10 types of gum bases, including beeswax, carnauba wax, lanolin, and jojoba wax, and it was demonstrated that the gum bases derived from identical origins have specific and characteristic total ion chromatogram (TIC) patterns and ester compositions. Food additive gum bases were thus distinguished from one another based on their TIC patterns and then more clearly discriminated using simultaneous monitoring of the fragment ions corresponding to the fatty acid moieties of the individual molecular species of the wax esters. This direct high-temperature GC/MS method was shown to be very useful for the rapid and simple discrimination of varieties of ester-type gum bases used as food additives.

No MeSH data available.


Related in: MedlinePlus