Author
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King, Jerry |
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Submitted to: Association Official Analytical Chemists Annual Intrl Meeting & Exposition
Publication Type: Abstract Only Publication Acceptance Date: 9/10/2000 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Analytical supercritical fluid techniques continue to play an increasing role in the development of methods for the authentication of food products and their constituents. By using supercritical carbon dioxide (SC-CO2), the analyst avoids the use of environmentally-harmful solvents in the laboratory environment, using either the extraction (SFE) or chromatographic (SFC) technique. SC-CO2 is particularly amenable for the extraction and separation of fat or lipid moieties, which are the focus of this presentation. Efforts in our laboratory have concentrated on the development of methodology for fat content in meats, oilseeds, and related oleaginous substances of varying protein and carbohydrate contents. This has included the use of enzymatic-initiated transesterification reactions for fatty acid methyl ester formation during the SFE method as well as the recent use of enzymes in fat soluble vitamin analysis. SFE can also be used to monitor foodstuffs for the presence of pesticides and similar toxicants, including detection of product alteration due to aging, thermal abuse, or irradiation. Similarly, SFC proves a very versatile analytical technique for verifying the authenticity of oils and fats, the presence of contaminents, or physicochemical changes in food products. Rapid or extended time analysis using SFC will be applicable for detecting thermal abuse of oils, randomization in fats/oils, and lipid type speciation in complex mixtures. Analytical SFE and SFC can both be applied for the analysis of minor, but nutritionally-important ingredients in food matrices, such as tocopherols, phospholipids, and phytosterols. |
