Applications

Lipids (Fatty Acids)

Lipid is a generic term for substances insoluble in water isolated from living organisms, and indicates a combination of fat and oil, fatty acid, glycerin, cholesterol and the like. Among the lipids, omega-3 fatty acids such as DHA and EPA, which are contained more in fish, have been reported as functionalities such as prevention of lifestyle diseases and dementia, anti-inflammatory and anti-allergic effects. Analysis of fatty acids is generally performed by analyzing the constituent fatty acids using GC, GC-MS or FTIR after extracting lipids from samples and methyl ester derivatization.

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Analysis of Fatty Acids in Red Wine (FTIR)

In addition to bolstering deliciousness, components of fatty acids contained in fish, such as EPA and DHA, are known for their functionality.
This example shows the analysis of fatty acid methyl esters in fish oil. It was confirmed that various fatty acids could be detected with high separation.

Chromatogram of fatty acids in fish oil

Chromatogram of fatty acids in fish oil

 

Analysis of Fatty Acids in Red Wine (FTIR)

Food products consist of mixtures of a variety of compounds. Accordingly, combining various analysis methods is an effective approach to the analysis of components.
In this example, red wine is filtered using a membrane filter. The components are then separated by a liquid chromatograph, and the separated materials are measured by the infrared spectrophotometer. Using a library search tartaric acid (a fatty acid) was identified.

Analysis results of fatty acids in red wine

Analysis results of fatty acids in red wine

 

Related Information (Including Old Applications)

For Research Use Only. Not for use in diagnostic procedures.

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