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In-house validation of an improved sample extraction and clean-up method for GC determination of isomers of nervonic acid in meat products

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Abstract

An improved extraction and clean-up method for determination of brain-specific fatty acids, in particular lignoceric acid (C24:0) and the cis / trans isomers of nervonic acid (15 c-t C24:1), in meat products has been developed. The method is based on isolation of the polar lipids of interest from the bulk lipids by solid-phase extraction. The fatty acids, derivatised to their fatty acid methyl esters, are quantified by GC in a DB5 column. Fresh meat samples were extracted by using a mixture of n -butanol:hexane (1:9) as solvent. The extract was loaded in a silica gel cartridge column previously equilibrated with hexane. The first fraction containing the major part of the fat was eluted with hexane while acetone and methanol allowed the elution of fatty acids bound to polar moieties such as nervonic and lignoceric acids. This second fraction containing the analyte was methylated and injected into the GC for quantification after addition octacosane (C28) as internal standard.

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Authors and Affiliations

  1. European Commission, DG Joint Research Centre, Institute for Reference Materials and Measurements, 2440, Geel, Belgium

    Marie-Elisabeth Agazzi, Andrea Bau, Robertino Barcarolo, Josefa Barrero-Moreno & Elke Anklam

  2. Institute for Health and Consumer Protection, 21020, Ispra, Italy

    Josefa Barrero-Moreno

  3. Institute of Food Hygiene, Department of Meat Hygiene, University of Leipzig, An den Tierkliniken 35, 04103, Leipzig, Germany

    Ernst Luecker

Authors
  1. Marie-Elisabeth Agazzi
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  2. Andrea Bau
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  3. Robertino Barcarolo
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  4. Ernst Luecker
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  5. Josefa Barrero-Moreno
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  6. Elke Anklam
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Corresponding author

Correspondence to Elke Anklam.

Additional information

R. Barcarolo is a Detached National Expert from Veneto Agricoltura, Legnaro, Italy

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Agazzi, ME., Bau, A., Barcarolo, R. et al. In-house validation of an improved sample extraction and clean-up method for GC determination of isomers of nervonic acid in meat products. Anal Bioanal Chem 376, 360–365 (2003). https://doi.org/10.1007/s00216-003-1902-5

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  • DOI: https://doi.org/10.1007/s00216-003-1902-5

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