Research Article
Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and Trans Fatty Acids in Bakery Products Using Gas Chromatography
Table 5
Intraday variation (RSD, %) for four studied samples by both methods employed.
| | Fatty acids | Sample (, RSD %)a | | A | B | C | D | | i | ii | i | ii | i | ii | i | ii |
| | C12:0 | 2.48 | 2.04 | 1.98 | 1.75 | 2.95 | 1.49 | 2.55 | 2.48 | | C14:0 | 3.21 | 3.62 | 2.60 | 1.50 | 1.77 | 1.85 | 3.13 | 1.79 | | C16:0 | 2.14 | 1.19 | 2.05 | 0.32 | 2.90 | 2.28 | 4.32 | 0.98 | | C18:0 | 2.58 | 0.92 | 1.88 | 0.59 | 3.07 | 3.88 | 2.34 | 2.03 | | C18:1 trans-9 | 5.03 | 1.14 | 4.23 | 2.02 | 6.27 | 2.17 | 5.92 | 3.01 | | C18:1 | 3.44 | 2.26 | 1.10 | 0.89 | 3.55 | 1.99 | 1.90 | 1.27 | | C18:2 trans-9,12 | 6.84 | 2.56 | 5.41 | 1.01 | 4.68 | 2.01 | 6.77 | 2.99 | | C18:2 | 4.06 | 1.56 | 3.77 | 1.89 | 2.60 | 2.55 | 3.15 | 0.93 | | C18:3 | 2.58 | 3.02 | 4.42 | 2.40 | 0.99 | 0.86 | 4.67 | 2.11 |
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RSD: relative standard deviation; (i) the KOCH3/HCl method; (ii) the TM-SD method.
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