INDUSTRIAL CHEMICAL TECHNOLOGY

FACULTY OF SCIENCE AND TECHNOLOGY

SEMESTER V, SESSION 2023/2024

CHEMISTRY PRACTICAL V
SCP3012

EXPERIMENT :
ANALYSIS OF FATTY ACID METHYL ESTER (FAME) SAMPLES
FROM FAT SAMPLES USING GC-FID

GROUP : MSF3

DATE : 26/10/2023

LAB INSTRUCTOR :

BIL. NAME MATRIC NUMBER

1. NURIN
2. KHADIJAH HANNAH BINTI KAHAR 1212920
3. AUNI
4 AINA
A. INTRODUCTION

The main component of edible oils is triacylglycerols, which not only supply the majority of
the nutritional component but also have the ability to affect the organoleptic and chemical
aspects of the oil. Three fatty acid moieties esterified to a glycerol backbone make up
triacylglycerols. Owing to the intricate metabolic processes involved in the manufacture of
fatty acids, the fatty acyl chains that comprise an oil can have a complicated makeup,
comprising a combination of even, odd, and saturated carbon chains. On the other hand,
distinctive fatty acyl profiles produced by uniformity within plant species can be utilized to
identify the legitimacy of an oil. Furthermore, it is recognized that specific industrial
processing and refining methods can change the chemical composition of fatty acids, leading
to noticeable changes in the fatty acid profile of an oil. For instance, the production of
undesired trans fatty acids during high-temperature deodorization can reduce the quality of
the oil, since consuming industrially processed trans fats is linked to a higher risk of heart
disease. As a result, fatty acid separation from edible oils using gas chromatography analysis
is a crucial method for assessing product quality and spotting possible adulteration.
Triacylglycerols are difficult to analyze by gas chromatography (GC) in their natural
condition, partly because of their low volatility and thermal degradation in hot injector ports.
The esterified fatty acyl chains need to be broken free from the glycerol backbone and
methylated in order to produce fatty acid methyl esters, which will enhance their GC
characteristics and offer a thorough characterization of fatty acids (FAMEs).
B. OBJECTIVE
C. MATERIALS & APPARATUS
D. GENERAL METHODS

I. Preparation and analysis of fatty acid methyl ester (FAME) samples from fat
samples

1. Four types of lipid samples were prepared: cooking oil, vecorn, sunflower oil, and
olive oil.

2. Every sample was weighed for 0.2 g in a test tube, diluted in 4 ml of hexane, and
then 0.2 ml of sodium methoxide was added.

3. Following that, the mixture was vortexed for ten seconds.

4. After being left for roughly thirty minutes, the solvent was divided into two stages.

5. Lastly, the top layer, or FAME, was removed for examination.

II. Instrumental Set-Up

1. Analysis of fatty acid methyl esters was performed on Agilent GC(model Agilent
7890A) with a: DB-23 60m x 0.25mm, 0.25 um and quantified by FID detector.

2. The split ratio is 50:1. The GC conditions were as follows: injection port temperature
was 270oC; flame ionization detector temperature was 280 oC.

3. The oven temperature program was set at an initial temperature of 130 oC for 1 min,
then raised to 170 oC at 6.5 oC/min, and again the temperature was raised to 215 oC
at 2.75oC/min.

4. Maintain at 215oC for 12 min, then raised to 230oC at 40oC/min and maintain at 230oC
for 3min .
 5. The carrier gas was helium. The column flow rate was 1.9 ml/min. In the detector,
helium gas flow was 30 ml/min.

6. The sample size injected for each analysis was 1 mL. Samples were manually
injected into the GC port. Compounds were identified by comparison with the
retention times of known standards (Supelco Ô 37 component FAME mix and also
two pure FAMEs).

E. RAW DATA, CHROMATOGRAMS

F. DATA ANALYSIS
G. OBSERVATION
H. QUESTION
I. CONCLUSION