Porównanie metod przygotowania estrów metylowych kwasów tłuszczowych wg AOAC oraz metodą bezpośrednią przy oznaczaniu składu kwasów tłuszczowych tkanki mięsnej ryb

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2010Author
Domiszewski, Zdzisław
Bienkiewicz, Grzegorz
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Analysis of the composition of lipids is done by separating fatty acids (FA), most
often through gas chromatography, after converting FA into their volatile derivatives: fatty acid
methyl esters (FAME). The aim of the paper was to compare the results of analysis FA
composition of three species of oily fish, both raw and subjected to heat treatment, by
converting FA into FAME applying the AOAC method, and using the direct method. FAME were
separated by gas chromatography-coupled mass spectrometry (GC-MS). It was shown that, in
fish subjected to heat treatment, the percentages of EPA and DHA whose FAME were prepared
via the direct method were 5-10% higher than in case of applying the AOAC method. As far as
uncooked oily fish are concerned, the method of obtaining FAME had no relevance to the
composition of fatty acids. The method of obtaining FAME can have a substantial impact on the
percentages of individual acids or acid groups in fat, and, in turn, on results of evaluation its
nutritional value.
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