Fatty acid composition detection

Fatty acids are a class of compounds composed of carbon, hydrogen, and oxygen, and are the main components of neutral fats, phospholipids and glycolipids.

Fatty acids can be divided into two categories: one is saturated fatty acids without carbon-carbon double bonds in the molecule, such as stearic acid, palmitic acid, etc.; the other is unsaturated fatty acids with one or several carbon-carbon double bonds in the molecule Fatty acids, the most common is oleic acid. Oleic acid has only one carbon-carbon double bond in the carbon chain, so it is also called monounsaturated fatty acid. Generally, the carbon chain of fatty acid compounds is relatively short, and its length is generally 18-36 carbon atoms, and the least is 12 carbon atoms, such as lauric acid. Regardless of saturated or unsaturated, the number of carbon atoms of fatty acids in organisms is mostly even, and very few contain odd number of carbon atoms. Especially in higher animals and plants, there are mainly higher fatty acids with more than 12 carbons, generally 14-24 carbons. The 16 and 18 carbon fatty acids are the most common. Fatty acids with odd carbon atoms only exist in some plants, ruminants, marine organisms, and petroleum yeast.

Animals cannot synthesize unsaturated fatty acids with 2-4 double bonds, they must be obtained from food, so these fatty acids are called essential fatty acids. Fatty acids are also important nutrients and flavor substances for many edible and medicinal plants and animals, so the analysis of fatty acid composition and content is very necessary.

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