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

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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.

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Typical analysis

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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

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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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