OPTIMIZATION, VALIDATION AND APPLICATION OF GC-FID AND GC-IRMS METHODS FOR THE DETERMINATION OF FATTY ACIDS WITHOUT DERIVATISATION

摘要

The fatty acid (FA) composition of food is a recurring point of attention in government policy concerning nutrition and health, since they are source of energy, components of biological membranes, precursor for many different molecules and as transporters for vitamins such as A, D, E and K [1]. Further the stable isotope composition of carbon and hydrogen in fatty acids can be used to assess the geographical origin and authenticity of food products [2]. The aim of this presentation was to develop a simple, robust, and derivatization-free GC method suitable for the routine analysis of the major FA components and their isotope compositions.