Analysis Of Fatty Acid In The Trade Fried Oil By Gas Chromatography – Mass Spectrometry
| Main Author: | priatmoko, priatmoko |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2009
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/32955/1/palm_oil_and_sustainable_chemistry_lamp_IBb-3.pdf https://repository.ugm.ac.id/32955/ |
Daftar Isi:
- It has been don ethe analysis of fatty acid in the trade fried oil by gas chromatography – mass spectrometry. The trade fried oil that detailed examination are the coconut oil, ground-nut oil, the palm oil, and the trade cooing oil. The transesterification of trade oil was done by using sodium methoxide and refluxed ata temperature 80°C for 3 hours. And then to know the fatty acid composition was analyzed by using gas chromatography – mass spectrometry. The analysis result was discovered that : the coconut oil had 7 kinds of fatty acid, the ground-nut oil had 13 kinds of fatty acid, they merk of fried oil had 7 kind of fatty acid. The kind of fatty acid are lauric acid, miristic acid, palmitic acid, oleic acid, stearic acid, caprilic acid, capric acid, palmitoleic acid, linoleic acid, 10-mondecanoic acid, euristic acid, and behenic acid.