Reducing Fragmentation Observed in the MALDI-TOF MS Analysis of Triacylglycerols in Vegetable Oils

摘要

Edible oils consist primarily of triacylglycerols (TAGs) and small quantities of diacylglycerols (DAGs) as well as other compounds. The non-TAGs components reflect adulteration, decomposition and lipid metabolism. MALDI-TOF has been shown to be useful for the rapid characterization of edible oils based on the characteristic fingerprint obtained from their TAGs ions. A problem with MALDI (and ESI) MS is that even though ionization is "soft" spectra typically show fragments from loss of a fatty acid residue to give a DAGs-like fragment ion. This complicates use of component abundances for detection of adulteration, decomposition or biological action. This study addresses the origin of TAGs fragmentation and demonstrates an approach for controlling it.