Analysis of Fatty Acids
[Pages:45]Analysis of Fatty Acids
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AOAC Official Methods
969.33 996.06 991.39
Fatty acids in oils and fats
Preparation methyl esters
Fat (total, saturated and unsaturated) GC-FID in foods
Encapsulated fish oils
GC-FID
994.15
985.21 etc
cis- and trans-Octadecenoic isomers GC-IR and general fatty acid composition
trans-Fatty acid in margarines
GC-FID
2
Typical analysis
Fat and fatty acids are extracted from food by hydrolytic method.
Fat is extracted into ether, then methylated to fatty acid methyl esters (FAMEs).
FAMEs are quantitatively measured by gas chromatography.
3
Typical analysis
4
Typical analysis
FFaatt
HHyyddrroollyyssiiss
MMeetthhyylalatteedd ttooFFAAMMEEss
GGCC--FFIIDD ((qquuaannttititaattioionn))
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Typical analysis
Hydrolysis Weigh sample and pyrogallic acid into the Mojonnier flask
6
Typical analysis
Hydrolysis Add internal standard, ethanol and 8.3 M HCl.
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Typical analysis
Hydrolysis Hydrolyse the sample at 70 ? 80 oC
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