| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185177 | Food Chemistry | 2010 | 5 Pages |
Abstract
Comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry was applied to detect the differences between lard (LA) and three other commonly animal-derived fats, namely cattle fat (CA), chicken fat (CF) and goat fat (GF). Combination of two different microbore columns (SLB-5ms and DB-wax) allowed the discrimination of lard from other animal fats by three fatty acid methyl esters (FAMEs) constituents involving methyl trans-9,12,15-octadecatrienoate (C18:3 n3t), methyl 11,14,17-eicosatrienoate (C20:3 n3t) and methyl 11,14-eicosadienoate (C20:2 n6). The FAME profiles could be used as a basis for discriminating lard from other animal fats in food authentication process.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Dias Indrasti, Yaakob B. Che Man, Shuhaimi Mustafa, Dzulkifly Mat Hashim,