FAME analytics with Intuvo 9000 GC
It is not just the fat content in foods that is of importance for consumers, but also its composition. Long running times for analytics of fatty acids are as of now a thing of the past: you can check our new application note for information on how to cut down analysis time in half with Agilent Intuvo GC.
Not only the total fat content of foods is of interest, but also the segmentation into saturated and unsaturated fatty acids as those allow to draw conclusions for impact on health issues. Since 13 December 2016, consumers have the right to inform themselves about the proportions of saturated fatty acids for fat content in virtually all packaged foods.
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For gas chromatographic analysis fatty acids are converted through esterification into fatty acids methyl ester (FAME) to provide them with the necessary volatility. An almost complete separation of components is still a challenge, even with modern column technology. Classic GC methods work with relatively long capillary columns and running times of 60 to 80 minutes. With the Agilent Intuvo 9000 GC system the analysis time - including cooling-down and equilibrium periods - can be cut down to approx. 27 minutes thanks to extremely high heating rates. That means significant time saving and ensures an efficient workflow.
Detailed information on our performed tests with FAME standard and Agilent Intuvo 9000 GC can be found in our application note.
