ISO 12966 Fatty Acid Analysis in Edible Oil by Gas Chromatography

Detection Target

Analysis of Fatty Acids in Edible Oils

Introduction

The composition and content of fatty acids directly affect the nutritional characteristics (such as the proportion of unsaturated fatty acids), oxidative stability, flavor, and health effects of edible oils. Qualitative and quantitative analysis of fatty acids using analytical techniques such as gas chromatography can be used to assess the purity of oils, identify adulteration (such as substituting low-cost oils for high-cost oils), monitor oxidation or hydrolysis changes during processing, and ensure that products meet standards. Furthermore, fatty acid profiles can be used to trace the origin of oil sources and verify the identity of geographically indicated products, providing crucial data support for food safety regulation, production process optimization, and consumer right to information.

Overview

This solution conforms to the ISO 12966 Animal and vegetable fats and oils — Gas chromatography of fatty acid methyl esters. The dissolved fatty acid methyl esters are injected into and vaporized within the injector. The separation of FAMEs is achieved on analytical columns of different polarities and lengths. For the detection of the FAMEs, a flame ionization detector is used.

Apparatus

HKL-12966 Gas Chromatograph for Fatty Acids Analysis

Configuration