Quantification of Trans Fatty Acids in Processed Foods by Soxhlet Extraction Method

Soxhlet 추출법에 의한 가공 식품의 Trans 지방산 정량

  • Noh, Kyung-Hee (School of Food and Life Sciences, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Kim, So-Hee (School of Food Science, Dongju College) ;
  • Song, Young-Sun (School of Food and Life Sciences, Food Science Institute, and Biohealth Product Research Center, Inje University)
  • 노경희 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 방오헬스소재센타) ;
  • 김소희 (동주대학 식품과학계열) ;
  • 송영선 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 방오헬스소재센타)
  • Published : 2004.11.01


This study was designed to determine total trans fatty acids (tFAs) content of processed foods commonly consumed in the Korean diet and to prepare the database for the estimation of tFAs intake in Koreans. Total fat and tFAs content was determined by Soxhlet extraction method and attenuated total reflection infrared spectroscopy (ATR-IR), respectively. The tFAs positional isomers were analyzed using GC/MS spectrometer. In margarines, the content of tFAs ranged from 8.27% to 28.53%. Shortenings contained higher levels of tFAs (1.98~11.33%) than lards (1.83~1.96%). The content of tFAs in grilled confectioneries was wide (7.37~26.54%). Instant popcorns contained the highest amount of tFAs. Fried chickens had 0.44 to 14.85% of tFAs and french fries had 5.18 to 27.01% of tFAs. In fried snacks (crispy) and chocolates, tFAs were not detected. The amount of tFAs per serving size was the highest in instant popcorn, followed by french fries, fried snack (tortilla), doughnuts, and grilled confectioneries. TFAs isomer of margarines was mostly C18:1${\Delta}$9t. In shortenings and lards, the most abundant positional isomer of tFAs was C18:1${\Delta}$9t and C18:2${\Delta}$9t ${\Delta}$12t. Correlation coefficient of tFAs content between IR and GC/MS method was $r^2$=0.91.


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