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Note. Chlorotrimethylsilane – A Reagent for the Direct Analysis of Fats and Oils in Solid and Paste Samples

A. Dolcet

J. Ferran

Chemistry Department, Lleida University, Rovira Roure, 191, 25198-Lleida, Spain

R. Canela

Chemistry Department, Lleida University, Rovira Roure, 191, 25198-Lleida, Spain;Centre UdL-IRTA, Lleida University, Rovira Roure, 191, 25198-Lleida, Spaincanela{at}quimica.udl.es

Fatty acid pentyl esters (FAPEs) from eight solid and paste samples of various substances – olives, sunflower seeds, semiroasted hazelnuts, infant milk powder, mayonnaise sauce, sausage, muesli and cheese – were directly prepared using chlorotrimethylsilane (CTMS) and pentanol. The pentyl esters were analysed by GLC and the relative percentages were compared with those obtained applying the CTMS method to the oil extracted from the samples. Although significant differences in individual fatty acid compositions were observed in some cases, those differences were randomly distributed. Moreover, applying the minimum least square regression method the two sets of results might be considered statistically equivalent. Thus, calculated slope and intercept did not differ significantly from 1 and 0.

Key Words: chlorotrimethylsilane • fats • oils • analysis • GLC

Food Science and Technology International, Vol. 10, No. 2, 89-93 (2004)
DOI: 10.1177/1082013204043975


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