Application of a microbial sensor for determination of short-chain fatty acids in raw milk samples

Ukeda, Hiroyuki; Wagner, Gotthold; Weis, G.; Miller, M.; Klostermeyer, Henning; Schmid, Rolf D.

doi:10.1007/bf01197829

Cited by 12 publications

(2 citation statements)

References 2 publications

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“…Kwon and Rhee (1986) indicate that for the determination of the total FFA content colorimetric methods based on the formation of copper soaps are better than titrimetric ones. FFA can also be determined by gas chromatography (Juarez et al 1992), liquid chromatography-HPLC (Reed et a1 1984), isotopic and enzymic methods (Schooner et a1 1991), immunological methods and methods based on the use of immobilised microorganisms (Ukeda et al 1992).…”

Section: Introductionmentioning

confidence: 99%

Determination of free fatty acids in foods by flow injection

Puchades

Maquieira

1994

J Sci Food Agric

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A flow injection manifold has been developed for the spectrophotometric determination of free fatty acids (FFA) at 716 nm after continuous extraction into an organic phase of soaps formed by the reaction of copper acetate with the analytes. The carrier system stream was toluene and the reagent stream aqueous copper acetate-pyridine (50 g litre-I). The calibration graph was linear over the range 1 x M oleic acid using an injection volume of 115 pl. The injection rate was 75 samples h -with a precision of 1 4 9 % (RSD). Though this procedure does not permit the total recovery of short-chain fatty acids it is very effective in reflecting the total concentration of FFA. The system has been applied to the determination of total FFA in olive oil, milk fat and cocoa butter. Although the values obtained by the proposed method are lower than those obtained by the reference method (titration) and by chromatography, their comparison shows good linearity.

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Section: Introductionmentioning

confidence: 99%

Determination of free fatty acids in foods by flow injection

Puchades

Maquieira

1994

J Sci Food Agric

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“…Therefore, the determination of short-chain fatty acids is an important criterion of raw-milk quality.12 A microbial sensor for the rapid analysis of short-chain fatty acids levels was previously developed based on the bacteria Arthrobacter nicotiana, and was demonstrated to have a selective response. 3,4 The present study was conducted in order to determine the milk quality, such as the microbial count and spontaneous lipolysis, using a microbial sensor, and to assess its possible application for the routine analysis of milk quality. The preparation conditions of the microbial membrane were also re-examined.…”

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confidence: 99%