Analysis of Fatty Acids

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Overview The analysis of fatty acids has become increasingly important as more people are aware of their nutritional and health implications. As a result, a method for the analysis of fatty acids that provides both rapid and reliable results is of great value. Many methods are currently used to analyze fatty acids, however these methods are not convenient or direct and often must be optimized for specific reaction conditions. Researchers at Washington State University have developed a simple, robust, single-vial digestion and esterification procedure for the analysis of fatty acids in food products. Straightforward kits, containing the necessary reagents and procedures would be of great value to the market. The method employs commonly available chemicals, is not water sensitive and allows for the conversion of fatty acid salts, as well as the acyl components in all lipid classes such as triacylglycerols, phospholipids, sphingolipids, and waxes, to methyl esters using a simple direct single vial digestion & esterification procedure.