The identification and quantification of FAMEs was achieved by comparison to retention times of FAME reference standards (FAMQ-005, AccuStandard, New Haven, USA) and other FAMEs identified before in liver, testis and sperm samples with the same analytical method (Reglero et al., 2009; Castellanos et al., 2010), and by their mass spectra.
Individual FAME was identified by comparison to known standards (Supelco™ 37-FAME mix; Sigma-Aldrich Ltd., Poole, UK) and published data (Tocher and Harvie, 1988).
Individual FAME were identified by comparison of retention times with four commercial fatty acid standards (PUFA 1, PUFA 3, BAME and 37-component) supplied by Supelco (Bellefonte, PA) for area percent normalization.
Individual FAME were identified using authentic standards for comparisons.
Fatty acid methyl esters (FAME) were identified using the procedure recommended by Microbial Identification System (MIDI, Sherlock Microbial Identification System Version 4.0, MIS Operating Manual, March 2001, Newark, DE).
Each FAME was identified by its retention time, and its quantity was calculated according to an internal standard.
FAME were identified by comparison of their relative retention times with authentic standards, and mass distribution was calculated electronically by quantification of the peak areas.
FAMEs were identified by using standards (Supelco 37 Component FAME mix; Supelco Bellefonte, PA, USA) and comparing their mass-spectral data with the mass-spectral database in the Wiley 7.0 library (HPMass Spectral Libraries, Palo Alto, CA, USA).
FAMEs were identified by reference to the retention time of FAME standards (Sigma, St . Louis MO).
FAMEs were identified according to their RT compared with standards of commercial FAMEs (linoleic acid methyl ester, methyl gamma-linolenate, methyl oleate, stearidonic acid methyl ester, and heneicosanoid acid), and a well-characterized fish oil mix.
After 1.5 min, the oven temperature was raised to 150°C at 15°C min-1 then to 240°C at 6°C min-1 and held at 240°C for 3 min. FAMEs were identified by retention time, fragmentation pattern and, when necessary, comparison with purified FAME standards (Larodan Fine Chemicals AB, Malmö, Sweden).
