Analysis of Omega 3 Fatty Acid in Natural and Enriched Chicken Eggs by Capillary Zone Electrophoresis

Abstract

Qualitative differentiation between natural and enriched chicken eggs through omega (ω) 3 fatty acid profiles by capillary zone electrophoresis (CZE) under direct UV detection at 200 nm is proposed. The electrolyte background consisted of 12.0 mmol L⁻¹ tetraborate buffer (pH 9.2) mixed with 12.0 mmol L⁻¹ Brij 35, 17% acetonitrile (ACN) and 33% methanol (MeOH). Omega 3 fatty acid profile in chicken egg samples were analyzed by CZE system and confirmed by single-quadrupole mass spectrometry with an electrospray ionization probe set to negative ionization mode after sample preparation by the Folch method. The results showed that ω fatty acid profiles analyzed by the CZE approach can be used to chemical markers to monitor fraud, presenting simplicity, short analysis time (10 min) and low cost as advantages.