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AACC International Approved Methods -AACC Method 58-19.01. Total, Saturated, Unsaturated, and Monounsaturated Fats in Cereal Products by Acid Hydrolysis and Capillary Gas Chromatography

AACC International Approved Methods

Special Properties of Fats, Oils, and Shortenings

AACCI Method 58-19.01
Total, Saturated, Unsaturated, and Monounsaturated Fats in Cereal Products by Acid Hydrolysis and Capillary Gas Chromatography

VIEW METHOD

Objective
Lipid is extracted from the sample by digesting with hot HCl. Extracted lipid is partitioned into ethyl ether and petroleum ether, and the ethers are removed by evaporation. The extract is saponified with NaOH, and the free fatty acids are methylated with a mixture of boron trifluoride (BF3) and methanol. Fatty acid methyl esters (FAMEs) are separated into saturated, monounsaturated, and polyunsaturated fatty acids and quantitated by capillary gas chromatography (GC). A table is available for converting FAME content to triglyceride equivalents for labeling purposes. See Note 1.