标题：A Study on the Determination of Cis-Trans İsomers of Fatty Acids and Conjugated Linoleic Acid Levels in some Turkish Dairy Products Collected from Different Markets in İzmir by a Capillary Gas Choromatographic Method
摘要：In this investigation, cis-trans isomers of fatty acids and conjugated linoleic acid (CLA, C 18: 2;cis 9,trans 11; trans10,cis 12 oktadecadienoic acid) levels of totally 22 various dairy products, butters, yoghurts, pickled white, canned tulum and vacuum packed fresh kashar cheeses, whey (lor or Çökelek in Turkish) and civil cheese, Van herby cheese (as kinds of Turkish local cheeses) collected from different markets in Izmir city, were analysed by using a capillary gas choromatographic method. In spite of the numerous studies made related to important physico-chemical properties of various Turkish dairy products there have not been detailed studies on the cis-trans isomers of fatty acid and CLA levels of them. According to results, the major fatty acids in all samples were palmitic, oleic, myristic, stearic, kapric, lauric and butyric acids with some differences in C 4:0, C 10:0 and C 18:1 contents. The levels of trans-isomers of myristic acid (C 14 :1 t), palmitoleic acid (C 16 :1 t ), elaidic acid (C 18 :1 t) and total trans isomers of linoleic and linolenic acids (C 18 :2 t +C 18 :3 t ) for all 22 dairy samples were within the ranges 0.29 –1.23 %, 0.14 – 0.66, 0.45 – 7.36 % and 0.73 –2.48 % respectively. In addition, the highest level of elaidic acid of analyzed samples was found as 7.36 % civil cheese sample, a kind of Turkish local cheese.In terms of the all samples, the levels of total CLA varied from 0.41 % to 2.28 % with the highest in Civil cheese sample (2.80 %).
