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Food Science and Technology International
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Note: A rapid method for the determination of lipids an fatty acids in bread by gas chromatography / Nota: Método rápido para la determinación de lípidos y ácidos grasos en pan mediante cromatografía de gases

Y.A. Sultanovitch

Moscow State University of Food Technology, Department of Physical and Colloid Chemistry, Volokolamskoe Chaussee 11, 125080 Moscow, Russia

O. Philipp

University of Hohenheim, Institute of Food Technology, Garbenstr. 25, 70599 Stuttgart, Germany

M. Schmelewa

Moscow State University of Food Technology, Department of Physical and Colloid Chemistry, Volokolamskoe Chaussee 11, 125080 Moscow, Russia

H.D. Isengard

University of Hohenheim, Institute of Food Technology, Garbenstr. 25, 70599 Stuttgart, Germany

A new simple and fast analytical method was developed to characterize the content of lipids and fatty acids in bread. First, fatty acids were determined by gas chromatography and then the content of lipids was calculated by using a conversion factor. This method gave very accurate results; it was three times faster than the conventional solvent extraction method and its consumption of solvent was much lower. The high sensitivity allowed the distribution of lipids in bread to be determined.

Key Words: gas chromatography • lipids • fatty acids • bread

Food Science and Technology International, Vol. 4, No. 3, 207-210 (1998)
DOI: 10.1177/108201329800400307
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