Kurzfassung:
For the analysis of intact individual phytosteryl and/or phytostanyl fatty acid esters in enriched foods, UHPLC-APCI-MS-based methodologies were established. For phytosterol oxidation products resulting thereof, on-line LC-GC was implemented as novel analytical platform. The developed methods were employed to investigate the effects of heating processes on the decreases of intact esters and the formation of oxidation products in enriched margarines.