Progress in Pretreatment and Analysis of Fatty Acids in Foods: An Update since 2012

Abstract

Fatty acids (FAs) are a class of lipids found in everyday foods that are closely related to human health. These chemicals are involved in many physiological functions. The establishment of methods for the analysis of FAs in different foods is necessary. In this review, an updated overview of the pretreatment and analysis methods that have been reported since 2012 is given. Sample preparation methods involve extraction, fractionation and derivatization, while analysis methods involve chromatographic, spectral, and electrophoretic methods, as well as several other methods. Different pretreatment and determination methods are discussed.

Keywords:

• Fatty acids
• pretreatment
• determination
• food
• review

Additional information

Funding

This work was supported by CAMS Innovation Fund for Medical Sciences (CIFMS) (NO. 2016-I2M-1-001), Social Development Plan of Science and Technology Committee of Chao yang District (NO.Cysf1714), Key Program of the Natural Science Foundation of Liaoning Province of China (NO. 20170541027), Liaoning Planning Program of Philosophy and Social Science (NO. L17BGL034), Research Program on the Reform of Undergraduate Teaching in General Higher Schools in Liaoning (NO. 2016-346), and China Medical University Philosophy and Social Science Promotion Plan (2018); Social Development Plan of Science and Technology Committee of Chao yang District [NO.Cysf1714];China Medical University Philosophy and Social Science Promotion Plan [2018]; Key Program of the Natural Science Foundation of Liaoning Province of China [NO. 20170541027]; CAMS Innovation Fund for Medical Sciences (CIFMS) [NO. 2016-I2M-1-001]; Research Program on the Reform of Undergraduate Teaching in General Higher Schools in Liaoning [NO. 2016-346]; Liaoning Planning Program of Philosophy and Social Science [NO. L17BGL034];