Determination of unsaturated fatty acids with a migrating double bond in complex biological matrices by gas chromatography with flame ionization and mass spectrometry detection

We present the results of determination of unsaturated fatty acids (FAs) in foods of animal origin. It is shown that, in addition to the main component, monounsaturated cis-9-octadecenoic (oleic) acid, other fatty acids may be present in the composition of lipids, depending on the type of raw materi...

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Bibliographic Details
Published in:Journal of analytical chemistry (New York, N.Y.) N.Y.), 2016-11, Vol.71 (11), p.1131-1137
Main Authors: Ivankin, A. N., Oliferenko, G. L., Kulikovskii, A. V., Chernukha, I. M., Semenova, A. A., Spiridonov, K. I., Nasonova, V. V.
Format: Article
Language:English
Subjects:
Analytical Chemistry
Chemical bonds
Chemical properties
Chemistry
Chemistry and Materials Science
Composition effects
Fatty acids
Flame ionization
Flame ionization detectors
Gas chromatography
Lipids
Mass spectrometry
Methods
Observations
Raw materials
Unsaturated fatty acids
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Summary:We present the results of determination of unsaturated fatty acids (FAs) in foods of animal origin. It is shown that, in addition to the main component, monounsaturated cis-9-octadecenoic (oleic) acid, other fatty acids may be present in the composition of lipids, depending on the type of raw materials used to prepare the food product. The determination of these acids can significantly vary depending on the presence of impurities and assay conditions. It is demonstrated that gas chromatographic systems with a flame ionization detector, conventionally used for the determination of the fatty acid composition, are useless for the reliable identification of close structural analogues of unsaturated essential fatty acids. The conditions of determination of these compounds with mass spectrometric detection are selected. The effect of the composition of analytes, which were animal ingredients, on the results is discussed. It is shown that the greatest difficulty is the determination of unsaturated fatty acids present in test samples of different aetiologies in amounts not exceeding 0.05–0.1%.
ISSN:1061-9348
1608-3199
DOI:10.1134/S1061934816110046