Product description
Free fatty acids, also known as non-esterified fatty acids (NEFA), are composed of oleic acid, palmitic acid, linoleic acid, etc. The concentration of FFA in serum is related to lipid metabolism, sugar metabolism, and endocrine function. It can also reflect quality changes during food storage. Free fatty acids react with coenzyme A under the action of acyl-CoA synthetase (ACS) to form acetyl-CoA, which is then oxidized to produce H2O2 by acetyl-CoA oxidase. Subsequently, a colored product is formed through Trinder's reagent under the action of peroxidase (POD). By measuring the value of this colored product at 546nm, the content of free fatty acids in the sample can be determined.
Additional Materials and Equipments Required
Visible spectrophotometer, 1mL glass cuvette (optical path 1cm), pipette, centrifuge, distilled water.