Gas chromatographic determination of total fat extracted from food samples using hydrolysis in the presence of antioxidant

A method for the quantitative measurement of total fat in foodstuffs is described. Fat is extracted by hydrolysis and inter-esterified to fatty acid methyl esters for gas chromatographic analysis. Total fat and fatty acid patterns are calculated to comply with the regulations for food label declarat...

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Bibliographic Details
Published inJournal of AOAC International Vol. 77; no. 4; p. 960
Main Authors House, S.D, Larson, P.A, Johnson, R.R, De Vries, J.W, Martin, D.L
Format Journal Article
LanguageEnglish
Published England 01.07.1994
Subjects
ALIMENTOS
ANALISIS CUANTITATIVO
ANALYSE QUANTITATIVE
CHROMATOGRAPHIE EN PHASE GAZEUSE
Chromatography, Gas - methods
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
CORPS GRAS
CROMATOGRAFIA DE GASES
EXTRACTION
FATS
Fatty Acids - analysis
FOOD ANALYSIS
FOOD COMPOSITION
FOODS
GAS CHROMATOGRAPHY
GRASAS
HIDROLISIS
HYDROLYSE
HYDROLYSIS
MEASUREMENT
MEDICION
MESURE
PRODUIT ALIMENTAIRE
PROXIMATE COMPOSITION
Pyrogallol
QUANTITATIVE ANALYSIS
Reproducibility of Results
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Summary:A method for the quantitative measurement of total fat in foodstuffs is described. Fat is extracted by hydrolysis and inter-esterified to fatty acid methyl esters for gas chromatographic analysis. Total fat and fatty acid patterns are calculated to comply with the regulations for food label declaration under the Nutrition Labeling and Education Act of 1990. Quantitative recovery of fat from soy oil is obtained in the presence of the antioxidant pyrogallol. Extraction and measurements of fat from a variety of food samples (e.g., cereal, baked goods, dairy, and fish) are also reported, and fat levels ranged from 0.8 to 95% (w/w). Coefficients of variation of < or = 5% demonstrate the efficiency of the method.
Bibliography:Q04
9502560
ISSN:1060-3271
1944-7922
DOI:10.1093/jaoac/77.4.960