Analysis of 37 FAMEs using 6 Types of Capillary Columns

Introduction

Fatty acids are the main constituents of fats that are contained in foods, and they are categorized according to the number of unsaturated bonds in their chemical structure, as described below. Saturated fatty acid, SFA Fatty acid with no unsaturated bonds in the carbon chain Monounsaturated fatty acid, MUFA Fatty acid with one unsaturated bond in the carbon chain Polyunsaturated fatty acid, PUFA Fatty acid with multiple unsaturated bonds in the carbon chain In addition, polyunsaturated fatty acids (PUFAs) are further classified into the following two types, depending upon the position of the double bond closest to the ester group: n-3 (also notated as ω-3) system n-6 (ω-6) system

August 1, 2021 GMT