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Digitale Medien

Gas chromatographic method for determining free fatty acids in cheese (1988)

Martin-Hernández, M. C. ; Alonso, L. ; Juárez, M. ; [weitere]

Springer

Chromatographia 25 (1988), S. 87-90

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Details

ISSN: 1612-1112

Schlagwort(e): Gas chromatography ; Free acids in cheese ; Tetramethylammonium hydroxide soaps ; Packed and capillary columns

Quelle: Springer Online Journal Archives 1860-2000

Thema: Chemie und Pharmazie

Notizen: Summary A rapid gas chromatographic method for the analysis of individual free fatty acids (FFA) in cheese has been developed. Lipds were extract from a cheese paste acidified with diethyl ether and tetramethylammonium hydroxide (TMAM) was used for converting the FFA to TMA-soaps, which are transformed to methyl esters in the chromatographic injector. The effect of lactic acid was determined. The reproducibility of the method was studied and the coefficient of variation for the total FFA was found to be 2.2%. Recovery of individual FFA was in the range 87 to 106%.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1007/BF02259021

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