Analysis of halogenated fatty acids in fish lipids by gas chromatography with electrolytic conductivity detection and mass spectrometry
Organochlorine compounds in fish lipids were characterized by studying the partitioning of chlorinated species into acidic and neutral fractions before and after hydrolysis of the lipids, and after transesterification to fatty acid methyl esters (FAMEs). Chlorinated fatty acids (Cl-FAs) were found to be the major organochlorine components in the fish lipids. Approximately 90% of the extractable or