I want to find a way to isolate and purify the crude oil. Then I want to find a perfect way to analyze the structure and characteristics of the various components. Can someone suggest a useful method to isolate the crude oil, or supply some useful references.
I think you would like to extract crude fat from those meat, then determine using GCMS,LCMSMS and NMR to find out the chemical structure, I attached an article hopefully will be usefull
I would like to advice yoy to find in nerest library the books (mannuals) on analitical methods applied in determination of the basic compounds in food raw materials and/or processed food products. There are of numerous of them in any for example university library.
Regards.
Prof.Zbigniew Duda
It strongly depends in 1)the actual type of compounds in which you're interested in, 2) the type of meat or meat product you are studying and 3) the equipment available to perform the analyses.
As far as the extraction is concerned, we have studied how different methods affect lipid extraction (Food Chemistry, 110 (4) 2008, Pages 1025–1029), and how this could influence the obtained fatty acid composition (Meat Science, 91: 369–373 (2012)).
Once the lipids are extracted, you may want to separate into major fractions (non polar lipid, polar lipids and free fatty acids) (Analytica Chimica Acta, 520: 201-205 (2004)) and further into phospholipid classes (Food Chemistry, 102: 875-879 (2007)). These two methods referenced here are carried out by using SPE minicolumns, but if available, HPLC is more efficient (Meat Science, 84: 431-436 (2010))
These papers are in my list of publications; if you cannot access them, just please make me a request for each one and I will be happy of sending them to you
Cheers
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