Gas-liquid chromatographic method for analysing complex mixtures of fatty acids including conjugated linoleic acids (cis9transl11 and trans10cis12 isomers) and long-chain (n-3 or n-6) polyunsaturated fatty acids Application to the intramuscular fat of beef meat

• Published in: Journal of chromatography Vol. 1110; no. 1-2; pp. 133 - 139
• Main Authors: ALDAI, N, OSORO, K, BARRON, L. J. R, NAJERA, A. I
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier 31.03.2006
• Subjects: Analytical chemistry; Animals; Biological and medical sciences; Cattle; Chemistry; Chromatographic methods and physical methods associated with chromatography; Chromatography, Gas - methods; Chromatography, Liquid - methods; Exact sciences and technology; Fatty Acids, Unsaturated - analysis; Food industries; Fundamental and applied biological sciences. Psychology; Gas chromatographic methods; Isomerism; Linoleic Acids, Conjugated - analysis; Meat - analysis; Meat and meat product industries; Validation; Conjugated linoleic acid; Chemical analysis; Multicomponent mixture; Polyunsaturated fatty acid; Flame ionization detector; Derivatization; n-6 PUFA; Gas chromatography; Beef meat; Sample preparation; Saturated fatty acid; n-3; Fatty acid; Conjugated dienic compound; Fat; CLA; Chemical composition; Beef; Gas liquid chromatography; Methylation; Fatty acid methyl ester; Quantitative analysis; GLC
• ISSN: 0021-9673
• DOI: 10.1016/j.chroma.2006.01.049

The optimisation and validation of a gas-liquid chromatographic (GLC) method using direct saponification with KOH/methanol followed by a derivatization with (trimethylsilyl)diazomethane was carried out trying to overcome all the difficulties posed by the analysis of complex mixtures of fatty acids (FAs) in animal fat tissues. The presented method allowed sensitive, selective and simultaneous determination of a wide range of different FAs, including short-chain FAs, branched-chain FAs and conjugated linoleic acid isomers in the same GLC run along with other well known saturated, monounsaturated and polyunsaturated FAs. To demonstrate the feasibility of the procedure, the total FA profile of beef meat was characterised.