Determination of Free Fatty Acids in Foodstuff by Solid Phase Extraction and Gas Chromatography-Flame Ionization Detection Using H2SO4-MeOH Derivatization
Cao Wenming, Zhang Yuyang, Wei Tingting, Li Tong, Yang Guolong
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引用次数: 0
Abstract
Free fatty acids (FFAs) serve as crucial analytical markers in oils, fats, and food, reflecting food safety through their content variations. However, the analysis of FFAs in food samples is constrained by potential interferences from other acidic components in the sample matrix during sample processing, resulting in distorted analytical outcomes and introducing positive bias. The established method was also validated in terms of linearity, limits of detection (LOD) and quantification (LOQ), and matrix effect. It was proved to be linear (R2 > 0.99), with lower LODs of 0.108–0.564 μg/mL, and lower LOQs of 0.258–1.541 μg/mL for all FFAs. Overall, the simple, rapid, and cost-effective method developed in this study provides a potential application for the extraction and enrichment of FFAs in complex sample matrices, including edible oils, fatty foods, and high-content biological samples.
期刊介绍：
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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