Fats (fatty acids, FAMEs, glycerides), Edible Oils, Sterols

Fats play an important part in the food nutrition and food chemistry areas of study. The compound classes, sample types, and analytical techniques of interest include:
  • Short chain, volatile fatty acids, typically analyzed in their free acid form using GC
  • Larger (C8-C24+) fatty acids (such as omega fats and trans fats), typically converted to fatty acid methyl esters (FAMEs) prior to GC analysis
  • Mono-, di-, and triglycerides, analyzed by GC or HPLC
  • Edible oil characterization by GC
  • Sterols by GC analysis
  • IR and NMR procedures
  • Kits for extraction or analysis (UV/Vis and fluorescence techniques)