AUTHENTICATION OF RATTUS NORVEGICUS FAT AND OTHER ANIMAL FATS USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS) AND PRINCIPAL COMPONENT ANALYSIS (PCA)

Objective: The objective of this study was to analyze fatty acids using Gas Chromatography-Mass Spectrometry (GC-MS) in combination with chemometric Principal Component Analysis (PCA) for the authentication Rattus norvegicus fat from other animal fats.
 Methods: Extraction raw meat norvegicus, beef, chicken, pork, and dogs Bligh Dyer method, then derivatized 0.2 N NaOCH3, precipitation sodium glycerol carried out by adding saturated NaCl obtain methyl esters which were injected into GC-MS instrument. data processed group fats (beef, dog).
 Results: results revealed that produced eleven types acids, namely: Lauric acid (1,1%), Myristic (1,15%), Palmitic (21,12%), Palmitoleic (2,06%), Stearic (8,23%), Vaccenic (2,43%), Oleic (26,51%), Linoleic (19,19%), Arachidic (0,09%), Eucosatrienoic (0,39%). Chemometrics allows it be classified Conclusion: (PCA), offered effective tools norvegicus.