Staff Members of the Institute of Biochemistry, TU - Institut für ...

carotenoids, while 110 o C, 120 o C and 130 o C were favorable for triacylglycerol oxidation.
Stability of triacylglycerols decrease with the increased formation of the oxidation products of
β-carotene.
Intensity
100
80
60
40
20
Trilinolein
288
263
O
O
O
O
+ [ M + Na]
901
[ M + NH 4]
+
896
+ [ M + H]
879
0
200 300 400 500 600 700 800 900
O
O
m/z
LL +
599
DAGs
Intensity
1-Oleoyl-2-linoleoyl-3-linoleoyl glycerol
100
O
80
60
40
20
Intensity
1-Oleoyl-2-linoleoyl-3-oleoyl glycerol
100
80
60
40
20
+
[ M-
O + H + Li]
874
288
263
+ [ M + H]
883
0
200 300 400 500 600 700 800 900
O
O
O
LL
599
+
+ [ M + Na]
903
[ M + NH4]
+
898
+
[ M-
O + H+
Li]
288
+ 872
[ M + H]
263
881
0
200 300 400 500 600 700 800 900
O
m/z
O
OL
601
+
O
O
O
O
m/z
O
O
OL +
601
OO
603
+
0 5 10 15 20 25 30
Time (min)
35
[ M + Na]
+ 905
[ M + NH4]
+
900
Intensity
4
603
[ M + NH ] +
100 OO 902
+
O
Triolein
80
60
40
O
O
O
20
+
[ M-
O + H + Li]
876
+ [ M + H]
263
883
0
200 300 400 500 600 700 800 900
O
O
m/z
Intensity
1-Oleoyl-2-oleoyl-3-stearoyl glycerol
100
O
80
60
40
20
[ M + Na]
+
907
O
O
O
O
OO
603
+
OS
605
+
[ M + NH4]
+
909
[ M + Na]
+
904
288
+
[ M + H]
887
0
200 300 400 500 600 700 800 900
O
HPLC-MS
Figure 1. Separation and Identification of Triacylglycerols using HPLC-ESI-MS.
Diploma Theses completed
Thomas Binder: Effects of blanching and enzyme treatment on the amount of asparagine in
potato slices
The overall aim of this work was to find different ways to reduce the asparagine content in
raw potato slices. This was done by studying the effect of blanching and enzyme treatments
on the asparagine content in raw and blanched potato slices. A further important objective was
to find a good treatment for lowering the asparagine content in potato slices which also can be
used in the food industry. For this reason the cooking value was calculated for the different
blanching treatments.
Katrin Julia Greimel: Absolute quantification of soy in animal feed
The quantification of technically unavoidable contaminations in animal feed (especially soy)
is necessary due to the threshold values determined by law. However, it turns out to be a great
challenge for analytical laboratories. In this work, two different methods for the absolute
quantification of the soy percentage in animal feed have been developed. One method for
detection is based on molecular biology the real-time polymerase chain reaction (real-time
PCR), the other is a standard method of classical analytical chemistry, namely the high
performance liquid chromatography (HPLC). Sensitive and specific primers were developed
for the PCR-method and were additionally used with suitable hydrolysis probes in a
multiplex-PCR. The optimisation of the method made it possible to quantify low percentage
soy in animal feed products. The quantification by HPLC was carried out by means of the two
isoflavones daidzein and genistein, that are especially present in soybeans. Both were chosen