Original Research Paper
The production of artifacts during preparation of fatty acid methyl esters from fish oils, food products and pathological samples
Article first published online: 10 APR 2005
Copyright © 1991 Dr. Alfred Huethig Publishers
Journal of High Resolution Chromatography
Volume 14, Issue 5, pages 322–326, May 1991
How to Cite
Moffat, C. F., McGill, A. S. and Anderson, R. S. (1991), The production of artifacts during preparation of fatty acid methyl esters from fish oils, food products and pathological samples. J. High Resol. Chromatogr., 14: 322–326. doi: 10.1002/jhrc.1240140506
- Issue published online: 10 APR 2005
- Article first published online: 10 APR 2005
- Manuscript Accepted: 12 APR 1991
- Manuscript Received: 8 MAR 1991
- Methylation of fatty acids;
Methyl esters were synthesized from lipid extracted by a modified Bligh and Dyer technique. The lipid was saponified and the free fatty acids methylated using boron trifluoride in methanol. Butylated hydroxytoluene (BHT; 2,6-di-tert-butyl-4-methylphenol) was added to the initial sample and to the extracted lipid prior to methyl ester synthesis.
Under these conditions, the BHT was derivatized to a range of compounds, some of which can result in misinterpretation of the GC trace.
Three components have been characterized by mass spectroscopy. Two of these, which eluted slightly before 16:0 on a polar column, were shown to be 2,6-di-tert-butyl-4-methoxyphenol and 2,6-di-tert-butyl-4-methoxy-methylphenol. The third component, which coeluted with 15:0 on the same column, is 2,6-di-tert-butyl-4-methoxy-5-hydroxyphenol.