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The five most widely accepted procedures for preparing fatty acid methyl esters in food lipids were investigated for their suitability in capillary gas-liquid chromatographic analysis of cis-9, trans-11 conjugated linoleic acid (c-9, t-11 CLA) in meat. A modified procedure of fatty acid methyl esterification was developed and the method was applied to determine c-9, t-11 CLA content in some meats. This method involved hydrolysis of lipids with 0.5M KOH in methanol at 100°C for 5min, followed by esterification with aqueous HCI (35%)/ methanol (1:1 v/v) at 100°C for 5min. The resulting c-9, t-11 CLA methyl ester was separated by gas-liquid chromatograph equipped with a capillary column and determined using tricosanoic acid as an internal standard. Meat from ruminant animals considerably contained more c-9, t-11 CLA than those from non-ruminant animals in the following order: goat meat, beef, mutton, pork, and chicken. The amount in goat meat (6.35mg/g lipid) was 10-fold greater than those in pork and chicken.

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Investigation of Some Preparation Procedures of Fatty Acid Methyl Esters for Capillary Gas-Liquid Chromatographic Analysis of Conjugated Linoleic Acid in Meat