Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis.

Two different methods for direct fat extraction of meat and fatty acid transesterification have been tested. Freeze-drying (FD) of the meat sample, with or without a previous enzymatic digestion, followed by a base-catalyzed transmethylation (KOH/MeOH) was carried out. Both methods were compared with the standard Folch (FOL) procedure of fat extraction followed by the same transmethylation. The fatty acids composition was determined by
Ultra Fast GC. FD showed absolute quantities comparable with data obtained from fatty acid methyl ester (FAME) analysis starting from lipids obtained with the FOL procedure. In addition, FD allows a lower solvent disposal plus a considerable time saving.