Direct analysis of fatty acid profile from milk by thermochemolysis–gas chromatography–mass spectrometry

Reis, Mariza Gomes; Leath, Shane; Stelwagen, K.

doi:10.1016/j.chroma.2010.11.011

Cited by 26 publications

(5 citation statements)

References 40 publications

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“…Recent developments to improve existing extraction methods, where validation was carried out and reported, and the procedures adapted to employ more modern instrumentation are a positive step forward (Reis et al . ; Amer et al . ; Firl et al .…”

Section: Discussionmentioning

confidence: 98%

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Free fatty acids quantification in dairy products

Mannion

Furey

Kilcawley

2015

Int J of Dairy Tech

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Free fatty acids (FFA) in dairy products have experienced a resurgence of interest in recent years due to their associated health benefits, flavour potential and antimicrobial activity, as a direct cause of hydrolytic rancidity, and also because of the importance of accurate determination for quality, research and legislative purposes. Gas chromatographic analysis remains the technique of choice for FFA analysis; however, little advancements in method development have occurred over the last twenty years. The purpose of this review is to provide an overview of the methodology used to quantify FFA in dairy products by gas chromatography since its inception, to highlight some of the challenges experienced, to suggest aspects that could be improved to increase accuracy and throughput and reduce labour costs and solvent usage and to widen applications.

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Section: Discussionmentioning

confidence: 98%

“…Reis et al . () proposed a new method utilising thermal desorption (TD) followed by GC–mass spectrometry (MS) to determine the fatty acid profile of milk. They described the use of TMSH to convert the triglycerides into methyl esters.…”

Section: Advancements In Methodologymentioning

confidence: 99%

Free fatty acids quantification in dairy products

Mannion

Furey

Kilcawley

2015

Int J of Dairy Tech

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“…In some cases, the analysis of TFA is carried out by direct derivatization without previous lipid extraction. These methods seem to work well for milk [22][23][24] whose lipid concentration is low. To the best of our knowledge, they have not been applied to other kind of dairy products, probably due to the difficulty of getting a good recovery of all lipids when they are in high concentration.…”

Section: Lipid Extractionmentioning

confidence: 99%

Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Amores

Virto

2019

Separations

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Dairy fat is one of the most complex natural fats because of its fatty acid (FA) composition. Ruminant dairy fat contains more than 400 different FA varying in carbon chain length, and degree, position and configuration of unsaturation. The following article reviews the different methods available to analyze FA (both total and free) in milk and dairy products. The most widely used methodology for separating and analyzing dairy FA is gas chromatography, coupled to a flame ionization detector (CG-FID). Alternatively, gas chromatography coupled to a mass spectrometer (GC-MS) is also used. After lipid extraction, total FA (TFA) are commonly converted into their methyl esters (fatty acid methyl esters, FAME) prior to chromatographic analysis. In contrast, free FA (FFA) can be analyzed after conversion to FAME or directly as FFA after extraction from the product. One of the key questions when analyzing FAME from TFA is the selection of a proper column for separating them, which depends mainly on the objective of the analysis. Quantification is best achieved by the internal standard method. Recently, near-infrared spectroscopy (NIRS), Raman spectroscopy (RS) and nuclear magnetic resonance (NMR) have been reported as promising techniques to analyze FA in milk and dairy products.

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“…На современном этапе развития научнотехнического прогресса метод газовой хроматографии находит широкое применение в различных областях промышленности как достаточно простой, доступный, производительный и надежный метод количественного анализа. Метод газовой хроматографии позволяет анализировать широкий спектр соединений, среди которых -продукты крекинга нефти [1][2], вредные вещества в рабочих зонах промышленных предприятий [3], сигаретный дым [4], масла различного происхождения, продукты питания [5,6], вино [7], биологически важные растения [8], а также природная и питьевая вода [9]. С помощью газовой хроматографии возможно решение самых разнообразных задач различной сложности.…”

Section: Introductionunclassified