Method development and validation for omega-3 fatty acids DHA and EPA in fish using gas chromatography with flame ionization detection GC-FID

• المؤلفون الرئيسيون: Muhammad Alinafiah, Suryati, Azlan, Azrina, Ismail, Amin, Mahmud Ab Rashid, Nor Khaizura
• التنسيق: مقال
• منشور في: MDPI AG 2021
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/94170/; https://www.mdpi.com/1420-3049/26/21/6592

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...