Fatty Acids, help.
Posted: Fri Mar 16, 2007 10:56 pm
				
				Greetings from Costa Rica to all, 
 
I am writing again, however in this occasion I have a question, I am trying to choose a method for analysis of fatty acids by HPLC.
I have being requested to develop a method for analysis of fatty acids in shrimp and shrimp’s food. In order to do this, I have HPLC equipment with UV detector. My interest is focused in fatty acids of 16 to 24 carbon molecules (?).
I would like to know your recommendations, whether the derivation with p-bromophenacyl is convenient for this type of samples or a simple methylation will be enough?
Looking forward your comments.
Many thanks in advance.
			I am writing again, however in this occasion I have a question, I am trying to choose a method for analysis of fatty acids by HPLC.
I have being requested to develop a method for analysis of fatty acids in shrimp and shrimp’s food. In order to do this, I have HPLC equipment with UV detector. My interest is focused in fatty acids of 16 to 24 carbon molecules (?).
I would like to know your recommendations, whether the derivation with p-bromophenacyl is convenient for this type of samples or a simple methylation will be enough?
Looking forward your comments.
Many thanks in advance.