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Derivatization of fatty acids is usually carried out with 2,4'-dibromoacetophenone in the presence of excess of basic species at 50°C for 2 h. Under such conditions, some unsaturated fatty acids can be oxidized or isomerized. To prevent oxidation or isomerization, polyunsaturated fatty acids, particularly conjugated dienes, should be derivatized at ~ -26°C for 6.5 h. The proposed new procedure assures a decrease of degradation or isomerization of unsaturated fatty acids. This procedure provides a simple method for preparation and derivatization of fatty acids in milk, meat, fat and intestinal digesta followed by HPLC analysis with UV detection.

An improved method for derivatization of fatty acids for liquid chromatography