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AN361: Extraction of Total Fat from Food Samples After Acid Hydrolysis Using Accelerated Solvent Extraction with GC-MS Analysis
Description
Complex matrices such as food typically require acid hydrolysis or pretreatment prior to solvent extraction. Our newly updated flow-through solvent extraction system allows extraction of matrices which require acidic or alkaline pretreatment. The ability to extract these pretreated matrices significantly expands the capabilities of accelerated solvent extraction technology.This Application Note describes methods used for extraction of total fat from food samples and determination of fat content by FAME (Fatty Acid Methyl Ester) analysis based on AOAC Official Method 996.06 section G.| Market: | Food and Beverage |
| Keywords: | GC-MS, Mayonnaise, Accelerated solvent extraction, ASE 350, Capillary GC column, Fried Corn Chips, Baked Shortcake, Parmesan Cheese, Bologna, Fatty Acid Methyl Ester (FAME), AOAC Official Method 996.06 section G, Acid Hydrolysis |
| Matrix: | Food samples |
| Author: | Brett Murphy, Brian Dorich, and Bruce Richter |
| Affiliation: | Thermo Fisher Scientific |
For Research Use Only. Not for use in diagnostic procedures.
