v 11) The fatty acid contents (%) were determined using gas chromatography. Appr
ID: 197982 • Letter: V
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11) The fatty acid contents (%) were determined using gas chromatography. Approximately 0.1g of SAMPLE (0.1017g for broccoli sample) was weighed into 13x100mm test tube and 2mL of methanolic HCl was added. The samples were heated at 50°C for 2 hours to complete the methylation of fatty acids create fatty acid methyl esters (FAMES). Following this 0.100mL of internal standard (3.03mg methyl C17:0/mL of hexane) was added and mixed well. A portion of this was injected into a gas chromatograph for fatty acid analysis. The resultant chromatograms are presented separately. Use this information to answer the following questions.
a) Calculate the amount of internal standard (mg C17:0/test tube) added to the test tube with the SAMPLE FAMES. What is the area for C17:0 in the broccoli SAMPLE Chromatogram?
Calculate the amount (% FWB) of saturated, monounsaturated and polyunsaturated fatty acids in the vegetable d)Explanation / Answer
See you have not uploaded standard chromatogram of internal standard. Using internal standard graph we can calculate response factor for standard fatty acids and then using that value we can calculate amount of fatty acid .
Response factor can be given as
peak area/amount of standard FAME
Then unknown FAME can be calculated by
amount= peak area /response factor.
also by comparing the retention time on standard chromatogram we can compare the given chromatogram to identify saturated, monounsaturated fatty acid and polyunsaturated fatty acids
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