Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and Trans Fatty Acids in Bakery Products Using Gas Chromatography

Two different procedures for the methylation of fatty acids (FAs) and trans fatty acids (TFAs) in food fats were compared using gas chromatography (GC-FID). The base-catalyzed followed by an acid-catalyzed method (KOCH(3)/HCl) and the base-catalyzed followed by (trimethylsilyl)diazomethane (TMS–DM)...

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Detalles Bibliográficos
Autores principales: Salimon, Jumat, Omar, Talal A., Salih, Nadia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3956638/
https://www.ncbi.nlm.nih.gov/pubmed/24719581
http://dx.doi.org/10.1155/2014/906407

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3956638/
https://www.ncbi.nlm.nih.gov/pubmed/24719581
http://dx.doi.org/10.1155/2014/906407

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