BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Suitability of different methods for fat extraction and determination of the fatty acid composition of milk = Primerjava različnih metod za ekstrakcijo maščob in določitev maščobnokislinske sestave mleka
Fidler, Nataša, 1969- ; Stibilj, Vekoslava
Four methods were tested for fat extraction and the efficiency of total lipid extraction was compared. The fatty acids of extracted fat were converted to fatty acid methyl esters (FAME-s) by three ...esterification methods. In order toomit the time consuming and cumbersome extraction step, in situ transesterification (ISTE) was performed. The resulting FAME-s were analysed by capillary GLC and identified by comparison of their retention times with standards and quantified as weight percent (wt %) by use of response factors, and area percent. For extraction the Rose - Goettlieb method was advantageous,due to its high repeatability (CV = 2,8), lesser toxicity, shorter analysis time and reduced organic solvent usage. FAME-s prepared by the ISTE method showed a fatty acid composition virtually identical to FAME-s prepared after lipid extraction from milk. Due to its repeatability, simplicity, speed and precision the ISTE method should, in our opinion, be themethod of choice to determine overall fatty acid composition of milk fats. The relative error of two determinations by ISTE was a) 0.08 - 1.25; b) 1.26- 3.43; c) 3.44 - 22.0 in: a) all major fatty acids and those accounting for >10.0 wt %, b) fatty acids accounting for 10.0 - 0.35 wt %, c) in fatty acids with very low concentrations 0.34 - 0.09 wt %.
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