• Title/Summary/Keyword: one-step extraction/methylation

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Fatty Acid Composition Analysis of Major Oil Crops by One-Step Extraction/Methylation Method (일단계 추출 및 메칠화법에 의한 유료작물의 지방산 분석)

  • 김진경;김남희;방진기;이병규;박충범;이봉호
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.45 no.3
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    • pp.211-215
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    • 2000
  • Lipid extraction preceding fatty acid methyl esters preparation for gas-liquid chromatography is time-consuming and cumbersome. We performed one-step extraction/methylation method with a mixture of methanol-heptane-benzene-DMP-H$_2$SO$_4$ without prior fat extraction. The simultaneous digestion and lipid transmethylation takes place at 8$0^{\circ}C$ in a single phase. After cooling till room temperature, two phases are formed. The upper one of the phases contains the fatty acid methyl esters ready for GLC. The fatty acid composition of major industrial crops obtained by the one step extraction/methylation method (method 1 and 2) was almost identical with the fatty acid composition of the pure fats extracted with hexane by the Soxtec instrument (method 3). Due to its simplicity, speed, and reduced organic solvent the one-step extraction/methylation method (method 1 and 2) should be useful to determine overall fatty acid composition, especially in situations where many samples have to be analyzed.

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Optimization of One-step Extraction/Methylation Method for Analysis of Fatty Acid Composition in Brown Rice

  • Cho, Kyoung-Shim;Kim, Hyun-Ju;Moon, Sang-Mi;Kang, Jung-Hoon;Lee, Young-Sang
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.1
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    • pp.89-94
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    • 2006
  • Traditionally fatty acid composition used to be analysed by a GC and the sample preparation process includes lipid extraction from sample and subsequent methyl esters preparation, which are time-consuming and cumbersome. As an alternative, simultaneous extraction/methylation methods are being developed for rapid and simplified sample preparation. To optimize one-step extraction/methylation method for analysis of fatty acid composition in brown rice, various reaction factors such as sample to reaction solution ratio, reaction time and temperature, shaking intensity were changed and resultant fatty acid composition data were evaluated in comparison with previous reports. The ratio of sample weight to reaction solution volume was the most critical factor in that higher sample to reaction solution ratio caused overestimation of palmitic acid and linoleic acid composition, resulting in underestimation of oleic acid. Lower reaction temperature also induced overestimation of linoleic acid and underestimation of oleic acid. Reaction duration and the intensity of shaking prior to and during the reaction, however, caused no significant changes in analysis results. In conclusion, the optimum condition was mixing 5 grains (about 0.2 g) of brown rice with $680{\mu}L$ of extraction/methylation mixture and $400{\mu}L$ of heptane, followed by reaction at $80^{\circ}C$ for 2 hours.

Quantification and Varietal Variation of Fatty Acids in Mulberry Fruits (뽕나무 계통별 오디종자의 지방산 조성 및 함량)

  • 김현복;김선림;성규병;남학우;장승종;문재유
    • Journal of Sericultural and Entomological Science
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    • v.45 no.2
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    • pp.75-79
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    • 2003
  • Fatty acids analysis was carried out with mulberry seed. As a result, palmitic acid, stearic acid, oleic cid and linoleic acid were detected as a major fatty acid. Their rates of composition were 8.8${\pm}$3.3, 4.2${\pm}$1.6, 5.8${\pm}$2.3 and 81.2${\pm}$6.9(%), respectively. The unsaturated fatty acids such as oleic acid and linoleic acid were abundant in mulberry seed. Paticularly, five accessions including ‘Gukkwang’, ‘Jaelaenosang’, ‘Sangbansibmunja (Jeonnam) ’, ‘Neunggeum’ and ‘Suwonnosang’ were observed only with linoleic acid. Unsaturated fatty acids are known to have physiological effects decreasing the serum cholesterol. From the above result, we confirm that mulberry fruits have abundant unsaturated fatty acids and anthocyanin pigments, and they are of great value as functional food resources.