Identificador persistente para citar o vincular este elemento:
http://hdl.handle.net/10662/13545
Títulos: | Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method |
Autores/as: | Pérez Palacios, María Trinidad Solomando González, Juan Carlos Ruiz Carrascal, Jorge Antequera Rojas, María Teresa |
Palabras clave: | One-stage transmethylation;Fast chromatographic analysis;Fatty acid quantification;Meat products;Performance;Transmetilación en una etapa;Análisis cromatográfico rápido;Cuantificación de ácidos grasos;Productos de carne;Rendimiento |
Fecha de publicación: | 2021 |
Editor/a: | Elsevier |
Resumen: | The quantification of fatty acids (FA) in meat products is frequently carried out by two-stage methylation pro- cedures followed by long gas chromatography (GC) runs. This work aimed to simplify this methodology by means of a one-stage transmethylation method and a fast GC run, evaluating the influence of sample preparation, reagents and type of heating on the amount of FA in different meat products and optimizing a fast GC-FID (flame ionization detector) run. This allowed to establish the optimum combination of parameters (methanol + chlorotrimethylsilane, lyophilized samples and oven heating) to achieve the quantification of the highest possible amount of FA and to reduce the time of GC run from 60 to 10 min. The quality evaluation of this method obtained satisfactory results. Thus, the quantification of FA in meat products was achieved in a straightforwardly and quickly way by using a one-stage transmethylation procedure followed by a fast GC-FID run. |
URI: | http://hdl.handle.net/10662/13545 |
DOI: | 10.1016/j.foodchem.2021.130995 |
Colección: | DPAAL - Artículos IProCar - Artículos |
Archivos
Archivo | Descripción | Tamaño | Formato | |
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j.foodchem.2021.130995.pdf | 1,59 MB | Adobe PDF | Descargar |
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