Related Experiment Videos
Determination of conjugated linoleic acid (CLA) concentrations in milk chocolate
W J Hurst1, S M Tarka, G Dobson
1Technical Center, Hershey Foods Corporation, P.O. Box 805, 1025 Reese Avenue, Hershey, PA 17033-0805, USA.
Journal of Agricultural and Food Chemistry
|April 21, 2001
Abstract:
The fatty acids from a series of milk-chocolate-based confectionery samples were analyzed as methyl esters by GC to determine the presence and amount of conjugated linoleic acid (CLA). A single peak corresponding to the 9-cis,11-trans isomer and ranging from less than 0.1% to nearly 0.2% of the total fatty acids, corresponding to up to 0.3 mg per g of chocolate, was observed. One of the chocolate extracts and a milk extract were subjected to silver ion HPLC and GC-MS in order to confirm the identity of the major isomer and tentatively identity minor isomers.