Rapid analysis of fatty acid profiles in raw nuts and seeds by microwave–ultrasonic synergistic in situ extraction–derivatisation and gas chromatography–mass spectrometry

Based on microwave–ultrasonic synergistic in situ extraction–derivatisation (MUED), gas chromatography–mass spectrometry was proposed for rapid analysis of fatty acid profiles in raw nut and seed materials. Several critical experimental parameters for MUED, including reaction temperature, microwave power, amounts of catalyst and derivatisation reagent, have been optimised using response surface methodology. The results showed that the chromatographic peak areas of total fatty acids and the content of total unsaturated fatty acids obtained with MUED were markedly higher than those obtained by the conventional method (P < 0.05 and P < 0.01, respectively). The MUED method simplified the handling steps compared to the conventional procedure, shortened the sample preparation time whilst improving the extraction and derivatisation efficiency of lipids, and reduced oxidisation and decomposition of the unsaturated fatty acids. The simplicity, robustness and practicality of this method highlighted its significant potential for application in the rapid analysis of fatty acids in natural food resource samples.