Fatty acids are a kind of carboxylic acids formed by the connection of hydrocarbon groups composed of hydrocarbon atoms and carboxylic acids. Fatty acids are divided into three categories. One is saturated fatty acids, and their hydrocarbon groups are alkyl groups composed of single bonds. The second category is monounsaturated fatty acids, within which the hydrocarbon group contains an olefin group with a carbon-carbon double bond. Polyunsaturated fatty acids are in the last category, with hydrocarbon groups contain olefin groups with multiple carbon-carbon double bonds.
Figure 1. Several different fatty acids. (from Wikipedia)
The groups on both sides of the double bond of natural fat tend to be cis fatty acids, so most of the fatty acids in natural oils in unprocessed foods are cis fatty acids. On the other hand, the content of natural trans fatty acids is relatively small, mainly in the fat and milk of ruminants such as cattle and sheep. Triglyceride, which is formed by glycerol and trimolecular long-chain fatty acids, is the main component of fat.
Our detection platform includes GC/MS and ELSD or DAD detectors to separate and identify samples. Changes in fat content can be accurately and efficiently detected. At present, more than 40 kinds of fats can be detected, such as unsaturated fatty acids and acylcarnitine.
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