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Gas chromatographic method for determining free fatty acids in cheese

AuthorsAlonso López, Leocadio ; Juárez, Manuela ; Fontecha, F. Javier ; Martín-Hernández, M. C.
KeywordsPacked and capillary columns
Tetramethylammonium hydroxide soaps
Free acids in cheese
Gas chromatography
Issue DateFeb-1988
CitationChromatographia 25(2): 87-90 (1988)
AbstractA rapid gas chromatographic method for the analysis of individual free fatty acids (FFA) in cheese has been developed. Lipds were extract from a cheese paste acidified with diethyl ether and tetramethylammonium hydroxide (TMAM) was used for converting the FFA to TMA-soaps, which are transformed to methyl esters in the chromatographic injector. The effect of lactic acid was determined. The reproducibility of the method was studied and the coefficient of variation for the total FFA was found to be 2.2%. Recovery of individual FFA was in the range 87 to 106%. © 1988 Friedr. Vieweg & Sohn Verlagsgesellschaft mbH.
Publisher version (URL)http://dx.doi.org/10.1007/BF02259021
Identifiersdoi: 10.1007/BF02259021
issn: 0009-5893
e-issn: 1612-1112
Appears in Collections:(IF) Artículos
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