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Quantitative Fatty Acid Analysis of Milk Fat by Gas-Liquid Chromatography

Department of Food Science and Technology, University of California, Davis

ABSTRACT

A procedure was developed for quantitative analysis of the fatty acids of milk fat. Methyl esters of the acids were prepared by methanolysis, extracted with ethyl chloride, and separated by gas-liquid chromatography (GLC), with diethylene glycol succinate as liquid phase. Known mixtures of methyl esters were used in determining factors for correction of peak areas for losses from evaporation of short carbon chain esters and/or variations in relative detector response among the esters under the conditions of the actual analysis. Replicate samples of milk fat esters were analyzed and compared with data obtained by spectrophotometry and with results of others determined by ester distillation and GLC techniques. All the major and many of the known minor fatty acids of milk fat were determined. Advantages and limitations of the method are discussed.