Determination of Polyunsaturated and Omega-3 Fatty Acids in Vegetable Oils and Animal Fats by the Double-Quantum Filtered Correlation Spectroscopy (Dqf-Cosy)

Abstract

Polyunsaturated fatty acids in vegetable oils and animal fats were one of the most important nutrient substances in the daily intake of humans and animals. These kinds of compounds were responsible for the source of energy, the structural unit of the cell membrane and important physical function. The conventional gas chromatography method inevitably used corrosive and carcinogenic c hemicals, and spent long sample preparation time and detection time. To provide a determination method, the molar concentrations of omega-3 FAs and PUFAs in vegetable oils and animal fats were directly investigated with the DQF-COSY spectrum. The method was validated with trueness, selectivity, precision, limit of quantification, and linearity. The method could be used to quantify 14 kinds of vegetable oils, 5 kinds animal fats and 3 kinds of blend oils. The technique was found suitable for the quality control, the market supervision and the nutritional evaluation of FAs.

Keywords: Polyunsaturated fatty acid, omega-3 fatty acid, Edible fatty acid, Quantification, DQF-COSY spectrum