Narrow-bore GC columns have led to the resolution of complex matrices in a few minutes. To set up amethod able to cope with the velocity of ultra fast gas-chromatographic separation, a comparison amongfour of the most popular lipid transmethylation was applied to pork fat. Different catalysts for transmethylationwere tested (NaOCH3, BF3, H2SO4, and KOH), and were compared for yield and rate of transmethylation,cost, and safety.In all cases, KOH gave the best performance of all the considered parameters. For this reason, it isparticularly suitable when a large number of samples are being analysed. Although it is very effectivein the transesterification of neutral lipids, it does not tolerate water and is unsuitable for free fatty acidderivatization.

Ultra fast analysis of subcutaneous pork fat / A., Ficarra; Lo Fiego, Domenico Pietro; Minelli, Giovanna; Antonelli, Andrea. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 121(2010), pp. 809-814. [10.1016/j.foodchem.2010.01.003]

Ultra fast analysis of subcutaneous pork fat

LO FIEGO, Domenico Pietro;MINELLI, Giovanna;ANTONELLI, Andrea
2010

Abstract

Narrow-bore GC columns have led to the resolution of complex matrices in a few minutes. To set up amethod able to cope with the velocity of ultra fast gas-chromatographic separation, a comparison amongfour of the most popular lipid transmethylation was applied to pork fat. Different catalysts for transmethylationwere tested (NaOCH3, BF3, H2SO4, and KOH), and were compared for yield and rate of transmethylation,cost, and safety.In all cases, KOH gave the best performance of all the considered parameters. For this reason, it isparticularly suitable when a large number of samples are being analysed. Although it is very effectivein the transesterification of neutral lipids, it does not tolerate water and is unsuitable for free fatty acidderivatization.
121
809
814
Ultra fast analysis of subcutaneous pork fat / A., Ficarra; Lo Fiego, Domenico Pietro; Minelli, Giovanna; Antonelli, Andrea. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 121(2010), pp. 809-814. [10.1016/j.foodchem.2010.01.003]
A., Ficarra; Lo Fiego, Domenico Pietro; Minelli, Giovanna; Antonelli, Andrea
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/641072
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