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Preparation of Fame by Microwave Irradiation Using Boron Trifluoride as a Catalyst

American Journal of Analytical Chemistry 2012年第4期3卷 288-294页

作者： Ricardo Fiori Zara Elton Guntendorfer Bonafé Clayton Antunes Martin Nilson Evelázio de Souza Edvani Curti Muniz jesuí vergílio visentainer Department of Chemical Processes Federal Technological University of Parana Toledo Brazil Department of Chemistry State University of Maringa Maringa Brazil

Fatty acid methyl ester (FAME) preparation is an important step to determine fatty acid composition of oils and fats. Transesterification with boron trifluoride (BF3) in methanol has been widely used;however, the transesterification of triacylglycerols usually involves a long heating time, whereas much shorter reaction times may be sufficient when microwave irradiation is used. The purpose of this paper was to optimize FAME preparation with BF3 by microwave irradiation. A three-factor central composite routable (CCRD) design was used to study the effect of the heating time (A), irradiation power (B), and volume of sodium hydroxide (C) on FAME concentration. A second-order polynomial model was employed to generate a surface response. Optimum conditions obtained for FAME preparation were time of 60 s, irradiation power of 220 W, and base volume of 1.5 mL. Compared to conventional methods, the advantages of this method are the quick result and the accuracy.

关键词： Vegetable Oil Boron Trifluoride Transesterification Surface Response Methodology FAME

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Preparation of Fame by Microwave Irradiation Using Boron Trifluoride as a Catalyst

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American Journal of Analytical Chemistry（美国分析化学） 2012年第4期

作者： Ricardo Fiori Zara Elton Guntendorfer Bonafé Clayton Antunes Martin Nilson Evelázio de Souza Edvani Curti Muniz jesuí vergílio visentainer

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Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (<i>Sardinella Brasiliensis</i>)

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Food and Nutrition Sciences 2011年第5期2卷 440-443页

作者： Milena Keller Bulla Julliana Isabelle Simionato Makoto Matsushita Fabio Augusto Garcia Coró Massami Shimokomaki jesuí vergilio visentainer Nilson Evelazio de Souza Federal Technologic University of Parana Av. Dos Pioneiros Londrina Parana State Brazil

The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardi-nella brasiliensis) bought locally in Maringá, Paraná State, Brazil were determined. Significant differences (P < 0.05) were observed between samples of raw and roasted sardines, both in relation to moisture, total lipids, proteins, and ashes. The major fatty acids in raw and roasted sardine samples were docosahexaenoic acid (DHA, 22: 6n-3, 35.98%, 12.46%);palmitic acid (16: 0, 37.59%;24.18%), and eicosapentaenoic acid (EPA, 20: 5n-3, 6.62%;2.95%), respec-tively. The ratios of polyunsaturated to saturated fatty acid (PUFA/SFA) were 1.32 and 0.33, and the n-6/n-3 ratios were 0.07 and 0.13 in raw and roasted sardines, respectively. The results showed that roasting increased the SFA and reduced the PUFA in sardines, which still were rich in PUFA and remained a low-cost and nutritionally healthy food.

关键词： Sardine Sardinella Brasiliensis Raw Sardine Roasted Sardine Fatty Acids

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