Abstract
THE quantitative estimation of the lower fatty acids of milk fat by gas-liquid chromatography has caused some difficulty in the past. The methyl esters, particularly methyl butyrate, are undesirably volatile. The free acids have low volatilities which, in conjunction with association and adsorption on the column and apparatus, often result in long retention times and badly tailing peaks. In either case, standard deviations of estimates tend to be large. In addition, the traditional procedures used for saponi-fication of milk fat are time consuming.
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References
Byars, B., and Jordan, G., J. Gas Chromatog., 2, 304 (1964).
Keeney, M., J. Assoc. Offic. Agric. Chemists, 39, 212 (1956).
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HUTTON, K., SEELEY, R. Rapid Method for Saponification of Milk Fat and Subsequent Quantitative Estimation of the Lower Fatty Acids. Nature 212, 1614–1615 (1966). https://doi.org/10.1038/2121614b0
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DOI: https://doi.org/10.1038/2121614b0
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