2013•Food ScienceRequires access

Determination of Fatty Acid Profiles in Fifteen Kinds of Edible Vegetable Oil by Gas Chromatography-Mass Spectrometry

Zhiyi Chen

Abstract

A gas chromatography-mass spectrometry(GC-MS) method for rapid determination of fatty acids in vegetable oil was developed.The vegetable oil samples were derived by sodium hydroxide-methanol solution.The analysis was completed on a polar capillary column with split ratio of 20:1.The cluster analysis was applied for the classification of 15 vegetable oil samples through SPSS software.Results showed that major fatty acids were palmitic acid(C16:0),stearic acid(C18:0),oleic acid(C18:1) and linoleic acid(C18:2) and the content of unsaturated fatty acids in these edible oil samples was more than 75%,which was much higher than that of saturated fatty acids.

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Key concepts: Chemistry, Chromatography, Stearic acid, Linoleic acid, Oleic acid, Fatty acid, Mass spectrometry, Gas chromatography