Research Article
Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and Trans Fatty Acids in Bakery Products Using Gas Chromatography
Table 6
Interday 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 | 3.44 | 2.98 | 4.12 | 2.05 | 3.50 | 3.44 | 3.92 | 3.35 | | C14:0 | 4.21 | 5.60 | 3.60 | 5.15 | 4.29 | 4.12 | 4.51 | 5.20 | | C16:0 | 3.14 | 2.11 | 2.05 | 1.03 | 3.80 | 2.98 | 3.19 | 2.55 | | C18:0 | 2.58 | 4.72 | 3.88 | 2.99 | 2.58 | 1.44 | 2.98 | 4.01 | | C18:1 trans-9 | 6.03 | 3.20 | 5.23 | 2.91 | 5.44 | 3.23 | 6.29 | 2.88 | | C18:1 | 3.44 | 3.13 | 3.10 | 1.87 | 4.91 | 4.33 | 2.56 | 3.51 | | C18:2 trans-9,12 | 7.04 | 4.14 | 6.41 | 3.21 | 7.11 | 2.92 | 6.74 | 3.75 | | C18:2 | 2.06 | 1.81 | 4.77 | 3.80 | 4.67 | 3.35 | 5.14 | 2.70 | | C18:3 | 3.58 | 5.42 | 4.42 | 4.73 | 5.01 | 5.11 | 3.65 | 4.99 |
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RSD: relative standard deviation; (i) the KOCH3/HCl method; (ii) the TM-SD method.
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