Abstract
Tightening control over the quality and safety of food products leads to an expansion of the list of standardized indicators and the regulatory framework of research methods. Despite the lack of established standards and requirements for fatty acid composition (FAC) of meat products and the content of vegetable fats in it, methods have been developed for determining FAC and vegetable fats. The presented approaches to sample preparation make it possible to extract analytes from a sample as quickly and efficiently as possible, and the capabilities of modern analytical equipment make it possible to determine even trace amounts. The lower limit of determination of vegetable fats is 1.0 mg / kg. Ionization by electron impact, in which the molecule of the analyte breaks down into characteristic daughter ions, as well as the use of a library of mass spectra exclude obtaining false or falsepositive results.
Highlights
The fat phase of food products is studied using various methods of chromatography (high-performance liquid chromatography (HPLC), gas chromatography (GC), chromatography-mass spectrometry, optical spectroscopy, fluorescent and differential-thermal analysis)
Materials and methods The fatty acid composition (FAC) of the product and phytosterol content were determined on a gas chromatograph HP 7890A Agilent Technologies (USA) with a capillary column HP– 5MS 0.25 mm in diameter, 30 m long, with a fixed phase layer thickness of 0.25 μm with mass-selective detector (MSD) 5975C VLMSD Agilent Technologies (USA)
First comes on the chromatogram of oil acid, after comes hexane acid and caproic acid, but because of that the peak of hexane is the most intense during its release, it is necessary to turn off the detector, and turn on again. This is especially true of the mass spectrometric identification of the fatty acids (FA), since the solvent output on the detector is able to disable the filament of the mass spectrometer (Figure 2)
Summary
The fat phase of food products is studied using various methods of chromatography (high-performance liquid chromatography (HPLC), gas chromatography (GC), chromatography-mass spectrometry, optical spectroscopy, fluorescent and differential-thermal analysis). The development of analytical equipment does not eliminate the problem of the quality of the performed analyses, but, on the contrary, imposes increasingly high requirements in all aspects of the analyses This applies as to sample preparation, as to instrument identification. The main advantages of chromatography-mass-spectrometry are: sensitivity; selectivity; high reliability of results; simplicity of sample preparation; possibility of analysis of different classes of compounds; possibility of library search of unknown compounds. These methods and particular gas chromatography-mass-spectrometry are actively used in the practice of domestic laboratories [2]
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