@article{GONG2022, 
author = {Huili GONG and Lijun LIU and Guoxia DUAN and Chunxia LIU and Cuizhi LI and Zhiyong LÜ},
title = {Determination of 16 Trans Fatty Acids in Ice Cream},
year = {2022},
journal = {Journal of Dairy Science and Technology},
volume = {45},
number = {1},
pages = {26-32},
keywords = {ice cream, trans fatty acids, cis fatty acids, saturated fatty acids, gas chromatography},
url = {https://www.sciopen.com/article/10.7506/rykxyjs1671-5187-20210823-023},
doi = {10.7506/rykxyjs1671-5187-20210823-023},
abstract = {A gas chromatographic (GC) method to determine the contents of 16 trans fatty acids in ice cream was established. The 2.0 g samples were pretreated sequentially with 8 mL of hydrochloric acid and 10 mL of anhydrous ethanol, separated on an SP-2560 capillary column, detected by GC with a flame ionization detector (FID) and quantified by the peak area normalization method. Under optimized chromatographic conditions, the limit of detection and limit of quantification of the proposed method were 0.012% and 0.024%, respectively, and it allowed effective separation of trans fatty acid methyl esters from cis fatty acid methyl esters and saturated fatty acid methyl esters.}
}