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DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS

https://doi.org/10.21323/2618-9771-2018-1-4-27-41

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Abstract

Tightening control over the quality and safety of food products leads to an expansion of the list of standardized indicators and the regulatory framework of research methods. Despite the lack of established standards and requirements for fatty acid composition (FAC) of meat products and the content of vegetable fats in it, methods have been developed for determining FAC and vegetable fats. The presented approaches to sample preparation make it possible to extract analytes from a sample as quickly and efficiently as possible, and the capabilities of modern analytical equipment make it possible to determine even trace amounts. The lower limit of determination of vegetable fats is 1.0 mg / kg. Ionization by electron impact, in which the molecule of the analyte breaks down into characteristic daughter ions, as well as the use of a library of mass spectra exclude obtaining false or falsepositive results.

About the Authors

D. A. Utyanov
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Dmitry A. Utyanov  — research assistant, Laboratory of scientifically-methodical works and control-analytical researches 

109316, Moscow, Talalikhina str., 26




A. V. Kulikovskii
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Andrey V. Kulikovskii — candidate of technical sciences, a head chromatography laboratory, leading scientific worker, Laboratory «Scientific and methodical work, biological and analytical research» 

109316, Moscow, Talalikhina str., 26




N. L. Vostrikova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Natal’ya L. Vostrikova — candidate of technical sciences, head of laboratory Scientific and methodical work, biological and analytical research 

109316, Moscow, Talalikhina str., 26

 



A. N. Ivankin
Bauman Moscow State Technical University
Russian Federation

Andrew N. Ivankin — doctor of chemical sciences, professor, academician of the International Higher Education Academy of Sciences, Head of the Department of Chemistry

141005, Mitishi, 1-st Institutskaya str., 1



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For citation:


Utyanov D.A., Kulikovskii A.V., Vostrikova N.L., Ivankin A.N. DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS. Food systems. 2018;1(4):27-41. https://doi.org/10.21323/2618-9771-2018-1-4-27-41

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)