GLC, DSC, and IR spectroscopy methods in the study of bovine milk fat
DOI:
https://doi.org/10.17308/sorpchrom.2024.24/12236Keywords:
bovine milk fat, gas-liquid chromatography, flame ionisation detector, differential scanning calorimetry, infrared spectroscopyAbstract
In order to achieve reliable identification of natural bovine milk fat, we obtained gas chromatography data using a flame ionization detector (GLC-FID) on the fatty acid composition of milk of 4 breeds: Red Pied, Black Pied, Holstein, and Jersey. The milk was obtained during the transition period from pasture to indoor housing using the method recommended by GOST 32261-2013. Gas chromatographic data (GLC-FID) on the triglyceride composition were obtained according to GOST R 70238-2022. In addition to chromatographic techniques, we also studied thermograms of milk fat by differential scanning calorimetry (DSC) and analysed the IR spectra of milk fat samples. The statistical analysis of data on the total influence of genetic and phenotypic factors on the chemical composition of fats and oils, on thermophysical parameters (temperatures and thermal effects of melting, polymorphic transformations) revealed close natural correlations between some individual fatty acids, triglycerides, and DSC thermophysical parameters characteristic of certain lipids. Violation of the revealed correlations may indicate the use of fat substitutes in the product, fractionation, transesterification, or other physicochemical impacts on fat and oil raw materials. Using a set of GLC-FID, DSC, and IR spectroscopy techniques makes it possible not only to reliably identify natural raw materials, but often their origin as well, i.e. the breed of livestock and the production conditions of agricultural products.
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