Analysis of Omega 3 Fatty Acid in Natural and Enriched Chicken Eggs by Capillary Zone Electrophoresis

Authors: Porto, B.L.S.; De Souza, M.V.N.; De Oliveira, M.A.L.


Abstract

Qualitative differentiation between natural and enriched chicken eggs through omega (ω) 3 fatty acid profiles by capillary zone electrophoresis (CZE) under direct UV detection at 200 nm is proposed. The electrolyte background consisted of 12.0 mmol L−1 tetraborate buffer (pH 9.2) mixed with 12.0 mmol L−1 Brij 35, 17% acetonitrile (ACN) and 33% methanol (MeOH). Omega 3 fatty acid profile in chicken egg samples were analyzed by CZE system and confirmed by single-quadrupole mass spectrometry with an electrospray ionization probe set to negative ionization mode after sample preparation by the Folch method. The results showed that ω fatty acid profiles analyzed by the CZE approach can be used to chemical markers to monitor fraud, presenting simplicity, short analysis time (10 min) and low cost as advantages.
Keywords: NoneDocument Type: Research ArticleDOI: http://dx.doi.org/10.2116/analsci.27.541Publication date: 10 de Maio de 2011

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