Research Article
Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and Trans Fatty Acids in Bakery Products Using Gas Chromatography
Table 4
The recovery percentage (
%, calculated from four samples studied) at two addition levels for both methods employed.
| | Sample | Std | % for KOCH3/HCl, (% for TMS-DM) | | Fatty acids | | C12:0 | C14:0 | C16:0 | C18:0 | C18:1
t9 | C18:1 | C18:2
t9, t12 | C18:2 | C18:3 |
| | A | 1 | 106.8 | 87.7 | 110.8 | 97.3 | 95.9 | 97.8 | 86.9 | 93.2 | 99.5 | | (104.3) | (92.8) | (104.9) | (97.9) | (102.0) | 103.12 | (98.9) | (95.8) | (98.8) | | 2 | 105.9 | 87.2 | 109.4 | 95.5 | 92.2 | 94.0 | 83.7 | 90.8 | 98.1 | | (103.2) | (89.6) | (105.8) | (94.3) | (98.7) | (104.9) | (93.8) | (92.3) | (96.0) |
| | B | 1 | 98.1 | 96.8 | 112.4 | 91.5 | 93.4 | 97.1 | 91.0 | 88.7 | 104.1 | | (96.7) | (101.7) | (106.0) | (89.8) | (95.2) | (103.3) | (97.0) | (94.6) | (105.6) | | 2 | 96.5 | 95.8 | 106.3 | 92.4 | 91.4 | 94.1 | 88.7 | 83.4 | 101.5 | | (95.4) | (98.3) | (105.4) | (90.7) | (92.1) | (101.8) | (95.1) | (93.4) | (103.1) |
| | C | 1 | 92.4 | 93.61 | 106.9 | 93.5 | 83.7 | 97.75 | 83.6 | 85.9 | 103. 6 | | (93.4) | (100.7) | (105.2) | (89.8) | (92.3) | (102.2) | (93.7) | (92.6) | (104.5) | | 2 | 91.1 | 91.8 | 104.1 | 91.5 | 83.9 | 97.1 | 82.6 | 84.2 | 104.0 | | (91.2) | (99.2) | (103.2) | (89.2) | (91.2) | (104.2) | (89.5) | (91.2) | (106.2) |
| | D | 1 | 104.1 | 97.7 | 102.1 | 96.5 | 90.9 | 94.0 | 86.6 | 101.2 | 89.0 | | (101.9) | (102.6) | (100.7) | (98.0) | (98.8) | (99.1) | (103.4) | (104.1) | (97.3) | | 2 | 98.1 | 96.8 | 96.1 | 96.5 | 87.9 | 93.1 | 84.0 | 98.2 | 85.0 | | (98.4) | (101.2) | (96.5) | (97.2) | (94.3) | (98.2) | (98.4) | (104.2) | (95.2) |
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: recovery; Std: standard solution; t: trans fatty acids.
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