Easy Solution for Fatty Acid Analysis Using the Agilent 7820 … · · 2018-04-11Abstract This...
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Abstract This application brief describes an easy and economical GC/FID based solution for the analysis of fatty acids in milk and dairy products. The fatty acids were converted to FAMES using the acetyl chloride-methanal methyl esterification method. 37 FAMs were well separated in this method and the Agilent 7820 GC system with FID provides a reliable result at an easily affordable price. Introduction Milk contains approximately 3.4% total fat. Milk fat has the most complex fatty acid composition of the edible fats. Over 400 individual fatty acids have been identified in milk fat. However, approximately 15 to 20 fatty acids make up 90% of the milk fat. The major fatty acids in milk fat are straight chain fatty acids that are satu- rated and have 4 to 18 carbons (4:0, 6:0, 8:0, 10:0, 12:0, 14:0, 16:0, and 18:0), monounsaturated fatty acids (16:1, 18:1), and polyunsaturated fatty acids (18:2, 18:3). Some of the fatty acids are found in very small amounts, but contribute to the unique and desirable flavor of milk fat and butter. For example, the C14:0 and C16:0 b-hydroxy fatty acids enhance the flavor of butter by spontaneously forming lactones when heated. FOOD Easy Solution for Fatty Acid Analysis Using the Agilent 7820 GC System Highlights 37 FAMs compounds in milk are well separated in this easy solution based on the Agilent 7820 GC system. Referenced Documents GB/T21676-2008, Milk and dairy products—Determination of fatty acid content 5989-3760EN, Column Selection for the Analysis of Fatty Acid Methyl
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Transcript of Easy Solution for Fatty Acid Analysis Using the Agilent 7820 … · · 2018-04-11Abstract This...
AbstractThis application brief describes an easy and economical GC/FID basedsolution for the analysis of fatty acids in milk and dairy products. The fattyacids were converted to FAMES using the acetyl chloride-methanal methylesterification method.
37 FAMs were well separated in this method and the Agilent 7820 GC system with FID provides a reliable result at an easily affordable price.
IntroductionMilk contains approximately 3.4% total fat. Milk fat has the most complexfatty acid composition of the edible fats. Over 400 individual fatty acidshave been identified in milk fat. However, approximately 15 to 20 fattyacids make up 90% of the milk fat.
The major fatty acids in milk fat are straight chain fatty acids that are satu-rated and have 4 to 18 carbons (4:0, 6:0, 8:0, 10:0, 12:0, 14:0, 16:0, and18:0), monounsaturated fatty acids (16:1, 18:1), and polyunsaturated fattyacids (18:2, 18:3). Some of the fatty acids are found in very small amounts,but contribute to the unique and desirable flavor of milk fat and butter. Forexample, the C14:0 and C16:0 b-hydroxy fatty acids enhance the flavor ofbutter by spontaneously forming lactones when heated.
FOOD
Easy Solution for Fatty Acid Analysis Using the Agilent7820 GC System
Highlights
37 FAMs compounds in milk are well separated in this easy solution based onthe Agilent 7820 GC system.
Referenced Documents
GB/T21676-2008, Milk and dairy products—Determination of fatty acidcontent
5989-3760EN, Column Selection for theAnalysis of Fatty Acid Methyl
This information is subject to change without notice
© Agilent Technologies, Inc., 2013Printed in USA, May 28, 20135991-2482EN
Learn more:www.agilent.com/chem
Email:[email protected]
Find a customer center in your country:www.agilent.com/chem/contactus
Different types of fatty acids play different role to human health, andthat is why the fatty acids analysis has attracted a significant interestand attention.
GC conditionsInjector temperature 200 °C
Injection volume 1 µL
Carrier N2, 1 mL/min
Split ratio 30:1
FID temperature 300 °C
Make up flow 25 mL/min
H2 flow 40 mL/min
Air flow 400 mL/min
Oven program 50 °C (1 minute), 25 °C/min, to 175 °C, hold (0 minutes),4 °C/min, to 230 °C, hold (4 minutes)
Column DB-23, 60 m × 0.25 mm × 0.25 µm (p/n 122-2362)
Minutes4 6 8 10 12 14 16 18 20 22 24
pA
0
20
40
60
80
100
120
140
pA
0
20
40
60
80
100
120
140
C4:0
C6
:0
C8:0
C1
0:0
C11:0
C12:0
C13:0
C14:0
C14:1
C15:0
C15:1
C16:0
C16:1
C17:0
C17:1
C18:0
C18:1
,TRA
NSC1
8:1,C
ISC1
8:2,T
RANS
C18:2
,CIS
C18:3
,n6
C18:3
,n3
C20:0
C20:1
,n9
C20:2
C21:0
C20:3
,n6
C20:4
,n6
C20:3
,n3
C22:0
C20:5
C22:1
C22:2
C23:0
C24:0
C24:1
C22:6
Figure 1. Chromatogram of 37 FAME standards mix.
