Interference by Methyl Levulinate in Determination of Total Fat in Low-Fat,High-Sugar Products by Gas Chromatographic Fatty Acid Methyl Ester (GC-FAME) Analysis

Gas chromatographic fatty acid methyl ester (GC FAME) analyses of some acid-hydrolyzed foods revealed a large peak that did not correspond to any FAME standards. The unknown peak eluted just after the C12 FAME. If the fatty acid response factor and the conversion factor for the nearest calibrated peak (C12 FAME) were used to determine the total fat, the resulting total fat determination was much higher than expected. This peak was present only in acid-hydrolyzed samples and was absent in extracts obtained with supercritical CO2 or solvents without acid hydrolysis. The compound was isolated, analyzed by mass spectrometry and nuclear magnetic resonance spectroscopy, and proved by synthesis to be methyl-4-oxopentanoate (methyl levulinate). Its source was determined to be sugar in the product formula. Levulinic acid is produced by acid hydrolysis of sugar and is transesterified by BF3 in methanolto methyl levulinate. Although methyl levulinate may appear in the GC analyses of any acid-hydrolyzed products containing sugar, if the ratio of fat to sugar is high, the impact of methyl levulinate on fat determination would be small. Onthe other hand, the presence of methyl levulinate in analyses of low-fat, high-sugar prod ucts is potentially problematic if not recognized, al though GC analysis can account for the presence of this compound.