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Published on: April 17, 2018
Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame
Suryati Muhammad Alinafiah1, Azrina Azlan1,2,3, Amin Ismail1,2,3
1Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
Abstract:
Gas chromatography with flame ionization detection (GC-FID) has often been used to quantify fatty acids in fish. This study validated the common method for determining omega-3 fatty acids (DHA and EPA) in the raw and cooked warm-water fish, selayang, using GC-FID for subsequent evaluation on EPA and DHA retention using the Weibull model. The EPA and DHA were separated using a high-polarity capillary GC HP-88 column (60 m length, 0.25 mm ID, 0.2 μm DF) with a total run time of 45.87 min. The method was validated in linearity, precision, accuracy, specificity and sensitivity based on ICH requirements. In addition, it was found that the method had a high recovery rate (>95%) and good precision (RSD ≤ 2%) with overall RSDs ranging below 0.001% for both omega-3 PUFA. In conclusion, this method identified and quantified fatty acids and omega-3 accurately and precisely and can be used effectively for routine FAME analysis in fish samples.
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