Analysis of Fats in Food Products with GC-TOFMS

Número de referência: 203-821-525
Reporting the fat content of food on packaging material is required for many products. For this reason, the ability to detect and distinguish different types of fats is important. The AOAC has an official method, Method 996.06, for the detection of fats (total, saturated, and unsaturated) that uses GC paired with FID to separate fatty acids, derivatized with methylation. Acessar este recurso
Linha de produtos
Setores
Técnicas aplicáveis
Tipo de documento
Produtos associados
Pegasus BT

Espectrômetro de massa por tempo de voo com cromatografia gasosa