A gas Chromatographic method for the determination of individual free fatty acids in plasma

1966 ◽  
Vol 13 (2) ◽  
pp. 266-268 ◽  
Author(s):  
Lars Hagenfeldt
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Gas Chromatographic Method

Liquid Chromatographic Method for Quantitative Determination of Free Fatty Acids in Butter

1984 ◽  
Vol 67 (4) ◽  
pp. 718-721 ◽  
Author(s):  
Alan W Reed ◽  
Hilton C Deeth ◽  
Donald E Clegg
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Water System ◽  
Internal Standard ◽  
Detection Range ◽  
Water Solvent ◽  
Liquid Chromatographic Method ◽  
Liquid Chromatographic

Abstract A liquid chromatographic method has been developed for the determination of free fatty acids in butter. The fatty acids are converted to the p-bromophenacyl esters, via a crown ether-catalyzed reaction, without separation from the other butter components. The esters are separated on a Cis-bonded silica column by using an acetonitrile-water solvent gradient and quantitated using the ester of heptadecanoic acid as internal standard. Cu, and C ,S:i co-elute in the acetonitrile-water system but are separated using an isocratic methanol-acetonitrile-water system. Limits of detection range from 7 ng for butyric acid to 45 ng for linoleic acid. The average coefficient of variation (n = 10) for 10 free fatty acids from,a butter was 5.83%.

Gas chromatographic method for determining free fatty acids in cheese

1988 ◽  
Vol 25 (2) ◽  
pp. 87-90 ◽  
Author(s):  
M. C. Martin-Hernández ◽  
L. Alonso ◽  
M. Juárez ◽  
J. Fontecha
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Gas Chromatographic Method

scholarly journals The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mirela JIMBOREAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Adriana PÄ‚UCEAN ◽  
Claudiu Dan S Ä‚LÄ‚GEAN
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Proteolytic Enzymes ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Gas Chromatographic Method ◽  
Hard Cheese

The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.

Sign in / Sign up

Export Citation Format

Share Document