Improved Analysis of FAMEs using GC-VUV
The determination of the fatty acid composition of edible oils and fats (as their methyl esters or fatty acid methyl esters [FAMEs]) is routinely performed in food laboratories globally. The level of detail that is required depends on the intended use of the data. For label claim purposes a distinction between saturated, mono-unsaturated, and poly-unsaturated fatty acids generally suffices. Studies on the health impact of fat consumption, on the other hand, require detailed information on chain length distributions and number and positions of double bonds, as well as double bond orientation (cis versus trans). Trans levels have attracted increased attention in recent years because of adverse health impacts associated with such acids, such as increased cholesterol levels and an increased risk of coronary hearth diseases.
The standard method for trans-FAME analysis is capillary gas chromatography (GC) on a 50 m to 100 m highly polar cyanopropyl column. With this technique