AUTOMATED WORKFLOW FOR THE DETERMINATION OF FATTY ACID METHYL ESTERS (FAME)
Poster May 19, 2014
Beat Schilling1, Reto Bolliger2, Guenter Boehm2
The analysis of oils, fat and fat containing food via fatty acid methyl esters (FAME) is a common task in governmental, quality control (QC) or contract research laboratories (CRO). In most cases the samples are processed manually, which is labor intensive and exposes the lab personnel to potentially hazardous chemicals [1,2].
This poster presents a fully automated workflow using a Workstation with robotic tool change (RTC, Fig. 1) based on a method using sodium methoxide in methanol as reactant . The workflow improves process safety, optimizes throughput and minimizes handling errors. The PALworkstation was equipped with a Dilutor to dispense the liquids for the reactions, the extraction and the cleaning steps, a Vortex module to provide fast mixing and extraction and a tool for a 10 μl syringe to inject the sample into the GC. The software of the workstation allows overlapped sample processing, which increases sample throughput.
The method allows the determination of the total fat content, quantitative analysis of saturated and unsaturated cis- and trans-fatty acids. Three internal standards are used to control extraction, transesterification and undesired saponification. The method was applied to a number of different vegetable oils and water containing animal fats such as butter, cheese and salami.
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The determination of geographical origin of wine is gaining increased interest by researchers and federal agencies around the world, partially due to increased fraud with regards to place of origin labelling. For wine, multi-elemental profiling of macro, micro, and trace elements has been proposed for determination of authenticity. Commercial wines from different wineries in 5 different neighborhoods within one AVA show characteristic elemental fingerprints. Macro, micro and trace elements as well as elemental ratios contribute to the observed separation, indicating the involvement of multiple factors and underlying mechanisms, including location and soil composition, elemental uptake by vine and rootstock, viticulture and nutrient management, water sources, and small differences in the different wineries.READ MORE
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This method was designed in response to recent and proposed food standards, both international and national, that limit inorganic arsenic rather than total, organic, or individual arsenic species such as arsenite (AsIII) and arsenate (AsV). Analysis time is 10x faster than the current FDA regulatory method, increasing sample throughput, avoided spectral interferences and dramatically increased sensitivity. Validation data from two laboratories demonstrate the method’s accuracy and reproducibility of both wine and rice matrices in a single analytical batch.READ MORE
Elemental profiles of whiskies allow differentiation by type and region by inductively coupled plasma –optical emission spectroscopy (ICP-OES)Poster
The analysis of the elemental composition of whiskies provides a host of important information including sample origin and understanding how different whiskey styles are caused by processing equipment and raw materials. Preliminary data analysis of the whiskies showed that element compositions could possibly be used to differentiate samples based on age, type, and region.READ MORE