Fast derivatization of fatty acids in different meat samples for gas chromatography analysis.
In order to analyze the composition of fatty acids employing gas chromatography as the separation method, a derivatization of lipids using esterification and transesterification reactions is needed. The methodologies currently available are time consuming and use large amounts of sample and reagents. Thus, this work proposes a new procedure to carry out the derivatization of fatty acids without the need for prior extraction of lipids. The use of small amounts of sample (100mg) allows the analysis to be performed in specific parts of animals, in most cases without having them slaughtered. Another benefit is the use of small amounts of reagents (only 2mL of NaOH/Methanol and H2SO4/Methanol). The use of an experimental design procedure (Design Expert software) allows the optimization of the alkaline and acid reaction times. The procedure was validated for five minutes in both steps. The method was validated for bovine fat, beef, chicken, pork, fish and shrimp meats. The results for the merit figures of accuracy (from 101.07% to 109.18%), precision (RSDintra-day (from 0.65 to 3.93%), RSDinter-day (from 1.57 to 5.22%)), linearity (R(2)=0.9864) and robustness confirmed that the new method is satisfactory within the linear range of 2-30% of lipids in the sample. Besides the benefits of minimizing the amount of samples and reagents, the procedure enables gas chromatography sample preparation in a very short time compared with traditional procedures.
State University of Maringa, Department of Chemistry, Av. Colombo, 5790, 87020-900 Maringa, Paraná State, Brazil.
Ingrid Lima
IL
Figueiredo
State University of Maringa, Department of Chemistry, Av. Colombo, 5790, 87020-900 Maringa, Paraná State, Brazil.
Thiago
T
Claus
State University of Maringa, Department of Chemistry, Av. Colombo, 5790, 87020-900 Maringa, Paraná State, Brazil. Electronic address: oliveirasantos.oscardeoliveira@gmail.com.
Oscar
O
Oliveira Santos Júnior
State University of Maringa, Department of Chemistry, Av. Colombo, 5790, 87020-900 Maringa, Paraná State, Brazil.
Vitor Cinque
VC
Almeida
State University of Maringa, Department of Chemistry, Av. Colombo, 5790, 87020-900 Maringa, Paraná State, Brazil.
Thiago
T
Magon
State University of Maringa, Department of Chemistry, Av. Colombo, 5790, 87020-900 Maringa, Paraná State, Brazil.
Jesuí Vergilio
JV
Visentainer
D000818:Animals; D002417:Cattle; D002645:Chickens; D002849:Chromatography, Gas; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry*; D005399:Fishes; D007202:Indicators and Reagents; D008055:Lipids / Q000737:chemistry; D008460:Meat / Q000032:analysis*; D011202:Poultry Products / Q000032:analysis; D000069466:Red Meat; D015203:Reproducibility of Results; D017747:Seafood / Q000032:analysis; D013552:Swine; D014465:Ultrasonics
D005227:Fatty Acids; D007202:Indicators and Reagents; D008055:Lipids
Atmospheric-pressure solid analysis probe analysis; Esterification reactions; Food lipids; Sample preparation; Ultrasound