4/22/2002 - Agilent Technologies Inc. (NYSE: A) today announced two improved methods for identifying fatty acids in foods. Fatty acids can be isolated from most foods, especially from edible fats and oils derived from agricultural products such as corn, maize, olives and soybeans. Fatty acid analysis is preceded by saponification of the glycerols and derivitization to the fatty acid methyl esters (FAMEs). FAMEs are normally analyzed by gas chromatography (GC) or GC/mass spectrometry (GC/MS) on columns coated with polar stationary phases.
Previous Page | News by Category | News Search
If you found this page useful, bookmark and share it on: