The fatty acid methyl ester (FAME) of egg yolk lipid was studied using gas
chromatography - mass spectrometry (GC-MS) (
Wang
et al., 2014). Using a DB-WAX capillary column, the experiment was
carried out on an
Agilent 7890B/5977A/7693 Autosampler Series Gas Chromatograph(Agilent Technologies, Palo Alto, CA, USA; 30 m×0.25 mm×0.25 mm
film thickness, Agilent Technologies). Split injection at a ratio of 10:1 was
used to evaluate the experiment, with ultra-high purity helium as the carrier
gas and a flow rate of 1.0 mL/min. Temperatures for the injector and detector
were 250°C and 260°C, respectively. The temperature was set at
150°C for 0 min, then increased to 230°C at a rate of
10°C/min for 15 min. The experiment lasted 23 min, and the injection
amount was 0.2 mL. The mass spectrometer was operated in electron impact mode
with continuous scanning from m/z 50 to 500 at 70 eV of ionization voltage. By
comparing the mass spectrum data to the NIST 11 library database and referring
the literature, the detection of FAME in egg yolk lipid was investigated. Only
components having a resemblance of greater than 60% (highest similarity
is 100%) were included in this study.
Harlina P.W., Ma M., Shahzad R, & Khalifa I. (2022). Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs. Food Science of Animal Resources, 42(4), 689-711.
