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Measurement of trans and other isomeric unsaturated fatty acids in butterand margarine
Author(s) -
Smith L. M.,
Dunkley W. L.,
Franke A.,
Dairiki T.
Publication year - 1978
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02676936
Subject(s) - chemistry , fatty acid , chromatography , fractionation , gas chromatography , cis–trans isomerism , thin layer chromatography , unsaturated fatty acid , organic chemistry
A procedure is described for gas liquid chromatographic determination of cis and trans isomers of unsaturated fatty acids after fractionation of the saturated, monenoic, dienoic, and polyenoic fatty acid methyl esters by argentation thin layer chromatography. To test its reliability, the procedure was used for quantitative measurement of transisomers of unsaturated fatty acids in a known mixture of simple triglycerides containing saturated fatty acids from 4:0 to 24:0 and cis and trans isomers of 14:1. 16:1, 18:1, and 18:2. Results of the analyses of five margarine and five butter samples are presented, together with results of infrared spectrophotometric analyses for trans fatty acid concentrations, ultraviolet spectrophotometric analyses for conjugated fatty acid concentrations, and enzymatic analyses for cis‐cis ‐methylene interrupted fatty acid concentrations. The combined argentation thin layer and gas Chromatographic procedure is suitable for determination of the principal fatty acids in complex food lipids such as milk fat.