Lipid Chemistry

Lipid chemistry activities at FF are related partly to projects that are based in the fish oil and fish meal area, and partly to projects studying the formation of lipid-derived aroma and flavours. Lipid oxidation is a central topic.
Lipid analytical methods maintained at FF comprise analysis of lipid content by extraction or occasionally by NIR or microwave methods. Lipid class analysis is carried out using the principle of solid phase extraction. Fatty acid composition is an important parameter in studies both of fish and of fish oil. Capillary gas chromatography, with detection by flame ionization or, occasionally, with mass spectrometric analysis is used. Oxidation parameters are analyzed traditionally (e.g. peroxide value). Polymer formation is analyzed using high performance size exclusion chromatography. Oxidative stability of edible oils, and thereby the effect of various antioxidants, is assessed using accelerated methods (Rancimat, Oxidograph). Formation of volatile products of lipid oxidation is analyzed using headspace chromatography with adsorbent trapping, thermal desorption, and gas chromatography with detection by flame ionization, mass spectrometry or olfactometry (sniffing analysis). - The basal lipid activities are financed by the related projects and by the basic running costs of the department.