Comparison of four extraction/methylation analytical methods to measure fatty acid composition by gas chromatography in meat

被引：71

作者：

Juarez, M. ^{[1
]}

Polvillo, O. ^{[1
]}

Conto, M. ^{[2
]}

Ficco, A. ^{[2
]}

Ballico, S. ^{[2
]}

Failla, S. ^{[2
]}

机构：

[1] Univ Seville, Agr Engn Coll, Dept Agroforestry Sci, MERAGEM Res Grp, Seville 41013, Spain

[2] Inst Sperimentale Zootecnia, I-00015 Monterotondo, Rome, Italy

来源：

JOURNAL OF CHROMATOGRAPHY A | 2008年 / 1190卷 / 1-2期

关键词：

beef; intramuscular; fat; gas chromatography;

D O I：

10.1016/j.chroma.2008.03.004

中图分类号：

Q5 [生物化学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

Four different extraction-derivatization methods commonly used for fatty acid analysis in meat (in situ or one-step method, saponification method, classic method and a combination of classic extraction and saponification derivatization) were tested. The in situ method had low recovery and variation. The saponification method showed the best balance between recovery, precision, repeatability and reproducibility. The classic method had high recovery and acceptable variation values, except for the polyunsaturated fatty acids, showing higher variation than the former methods. The combination of extraction and methylation steps had great recovery values, but the precision, repeatability and reproducibility were not acceptable. Therefore the saponification method would be more convenient for polyunsaturated fatty acid analysis, whereas the in situ method would be an alternative for fast analysis. However the classic method would be the method of choice for the determination of the different lipid classes. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：327 / 332

页数：6

共 40 条

[1]

Losses of DHA from high temperatures of columns during GLC of methyl esters of long-chain omega-3 fatty acids [J].