FATTY ACIDS DETERMINATION IN TROUT PLASMA AND MEAT BY GC-MS
Keywords:
DHA, EPA, essential fatty acids, FAME, GC-MS, SFA, UFAAbstract
The aim of this study was to develop a simple and reliable GC-MS method to compare the fatty acids in trout plasma and meat. The lipids were extracted from 0.5 mL of plasma and 1 g of meat using chloroform: methanol 1:2 (v:v) and then derivatized into fatty acids methyl esters (FAMEs) by esterification with methanol: acetyl chloride 4:1 (v:v). For FAMEs quantitation, undecaenoic acid (C11:1) was used as internal standard. High proportions of unsaturated fatty acids (UFAs) were found both in plasma and in meat samples. The highest proportion of UFAs in meat samples (53%) was represented by the ω-3 fatty acids.
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