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In someMediterranean products such as olive oil or ham, oleic acid is themost abundant component of the total fat. Due to the large volumeof trade in these products, itmay be necessary to analyze oleic fatty acids in high numbers of samples in short periods of time.However, using classic lipid analysis techniques, it is not always possible to cope with these high demands. To solve this problem, a high‐throughput analytical method for oleic fatty acid quantification in pork is presented. The purpose of themethod is to avoid liquid chromatography processes using a flow injection analysis (FIA) system based on electrospray ionization mass spectrometry. The use of pentadecanoic fatty acid as an internal standard overcame matrix effects. The oleic FIA technique could be used as a suitable method for discriminating carcass samples for selection and labeling by oleic acid contentwhen large numbers of pork samples must be processed in a short period of time.

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This page is a summary of: Fast determination of oleic acid in pork by flow injection analysis/mass spectrometry, Rapid Communications in Mass Spectrometry, March 2011, Wiley,
DOI: 10.1002/rcm.4958.
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