Methanol (MEOH) MS grade and methyl tert-butyl ether (MTBE) were obtained from Sigma–Aldrich (Steinheim, Germany). Acetonitrile (ACN) MS grade (Fluka Chromassol, Spain), pyridine (Carlo Erba Reagents SAS, France), isopropanol (IPA) (Fischer, Austria), ammonium hydroxide 28% (VWR Collection Chemicals, USA) and formic acid 98% obtained from Sigma-Aldrich (St Louis, USA). Heptane MS grade, sodium hydroxide (NaOH) and C18: 0, N, O-Bis (trimethylsilyl) trifluoroacetamide with 1% trimethylchlorosilane (TMCS) obtained from Sigma Aldrich, Spain. Ultra-pure water Milli-Q-Plus 185 (Millipore, USA). A mixture of standards of alkanes (Supelco, United States), methionine sulfone, O-methoxamine, a mixture of methyl acids and fatty acids (FAME C8–C22) and tricosane were obtained from Sigma Aldrich, Spain. 30 k/Daltons Centrifree protein cutoff cut filters were obtained from Millipore, United States.
Fame c8 c22
Manufactured by Merck Group
Sourced in Spain, United States
The FAME C8–C22 is a laboratory equipment used for the analysis of fatty acid methyl esters (FAMEs) in various samples. It is designed to separate and detect FAMEs ranging from C8 to C22 carbon chain lengths. The product provides a reliable and efficient tool for researchers and analysts to identify and quantify the fatty acid composition of their samples.
Automatically generated - may contain errors
Lab products found in correlation
Isopropanol ipa, by Thermo Fisher Scientific (1 mentions)
Trimethylchlorosilane tmcs, by Merck Group (1 mentions)
Methionine sulfone, by Merck Group (1 mentions)
Tricosane, by Merck Group (1 mentions)
Formic acid, by Merck Group (1 mentions)
Methanol meoh ms grade, by Merck Group (1 mentions)
Milli q plus 185, by Merck Group (1 mentions)
Pyridine, by Carlo Erba (1 mentions)
2 protocols using fame c8 c22
1
Metabolite Extraction and Derivatization
2
Fatty Acid Profiling of Fish and Meat Samples
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The fatty acid profile of fish oil, fish fillets, and raw burgers was determined by methyl esterification, as described by Hartman and Lago [26 (link)], with adaptations based on the AOCS [27 ] Ce 1b-89 method. The lipids of fish fillets and burgers were extracted using the Bligh and Dyer [17 (link)] method. The fatty acid methyl esters (FAME) were quantified using a gas chromatograph (Shimadzu, Series 2010 Plus, Kyoto, Japan) equipped with a Restek-Wax column (30 m × 0.32 mm i.d. × 0.25 μm film thickness) coupled to a flame ionization detector (FID). The initial column temperature was 60 °C, increasing to 210 °C at 20 °C/min and remaining for 7 min, then the program reached 240 °C at 30 °C/min, staying for 15 min. The injector and detector temperatures were set at 250 °C. Hydrogen with a linear velocity of 21.0 cm/s was used as carrier gas. The injection volume was 1.0 μL in a split mode of 1/10. The FAMEs were classified according to their retention time compared to the corresponding benchmarks (FAME C8-C22, Sigma-Aldrich, St. Louis, MO, USA). The analysis was performed within 15 days after the burger processing, and the results were expressed as g fatty acids/100 g of sample.
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