AOAC Official Method 938.07 Fatty Acids (Volatile) in Eggs Column Chromatographic Method
First Action 1938
Final Action
A. Preparation of Solution
(a) Liquid or frozen eggs.—Weigh 80 g test portion, 925.29(a) or
(b) (see 34.1.01), into weighed 500 mL Erlenmeyer, add ca 150 mL H2O, and shake vigorously.
(b) Dried eggs.—Weigh 25 g test portion, 925.29(c) (see 34.1.01), into 250 mL beaker, and with heavy stirring rod make into smooth paste with H2O. Transfer mixture to weighed 500 mL Erlenmeyer, using ca 200 mL H2O. Add 25 mL 0.5M H2SO4 to mixture obtained as in (a) or (b) and shake ca 1 min. Add 40 mL or enough to give clear filtrate 20% phosphotungstic acid solution (w/v), dilute to 350 g with H2O, and shake 1 min. Filter through 24 cm folded paper.
