HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Woo, A. H. Articles by Lindsay, R. C. Search for Related Content PubMed PubMed Citation Articles by Woo, A. H. Articles by Lindsay, R. C.

Method for the Routine Quantitative Gas Chromatographic Analysis of Major Free Fatty Acids in Butter and Cream¹

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

A rapid quantitative method was developed for routine analysis of the major, even carbon-numbered free fatty acids in butter and cream. Free fatty acids were isolated directly from intact samples by a modified silicic acid-potassium hydroxide arrestant column and were separated by gas chromatography with a 1.8 m x 2 mm inner diameter glass column packed with 10% neopentyl glycol adipate on 80/100 Chromosorb W. Purified, formic acid-saturated carrier gas was required for minimal peak tailing and extended column life. The accuracy and reproducibility of the method was established through quantitative recovery studies of free fatty acid mixtures, free fatty acids added to butter, and replicate analysis of butter and cream samples.

¹ Research supported by the College of Agricultural and Life Sciences, University of Wisconsin, and by a grant from Madison Dairy Produce Co., Madison.