Abstract
Fat-and-oil products (margarine and spreads) are included in the daily diet and meet the requirements for "wholesome foods".It is a substitute for butter used in cooking.The purpose of a series of studies regarding the fat phase of margarine and spreads was to determine the amounts of fatty acids and their isomers with the highest possible degree of detail in fat-and-oil products, as well as to improve the methodology using gas chromatographic methods in combination with mass spectrometry.Seventeen samples of fat-and-oil products were used for analysis and comparison in this study.All measurements were performed using a triple quadrupole GC-MS/MS Thermo Scientific™ TSQ 8000™ system equipped with GC Thermo Scientific™ TRACE™ 1310 with SSL Instant Connect™ SSL module and Thermo Scientific™ TriPlus™ RSH autosampler.The article shows the possibility of using information about fatty acid composition to establish the species of fat-and-oil products.The study presents the fatty acid composition of margarine and spreads.It is shown that the high-resolution mass spectrometry method for inferring the fatty acid composition is very useful for identifying things that come from plants and animals.