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THE ECONOMY OF THE AGRO-INDUSTRIAL COMPLEX

EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION

Maksat Serikov 1 , Meruert Nurgalieva 2 , Asiya Serikbayeva 1 , Maksat Toishymanov 1 , Nurgul Myrzabaeva 1 , Elvira Bashenova 3

1 NJSC «Kazakh National Agrarian Research University» ; 2 Kazakh Scientific Research Veterinary Institute LLP; 3 Kazakh Research Veterinary Institute LLP

doi.org/10.37884/1-2025/44 pp. 410-419 Admitted 27.10.2024 Published 30.03.2025

Abstract

This article presents an analysis of the fatty acid composition of butter available on the market, focusing on identifying signs of adulteration in the liquid phase. The objects of the study include butter samples B-C, B-D, B-G, B-H, B-I, and B-J. Particular attention is given to the content of key fatty acids, including butyric (C4:0), caproic (C6:0), caprylic (C8:0), capric (C10:0), lauric (C12:0), myristic (C14:0), stearic (C18:0), oleic (C18:1), and linoleic (C18:2) acids.

The results indicate that the fatty acid composition of most samples complies with established regulatory standards, confirming the natural origin of the milk fat. The exception is sample B-H, which showed an elevated content of stearic acid (C18:0), potentially indicating the addition of non-dairy fats (e.g., beef or pork fat).

Minor components, such as pentadecanoic, palmitoleic, and margaric acids, identified in the samples, further support their natural origin and compliance with technical specifications.

The obtained data suggest that, except for sample B-H, the analyzed samples are high-quality products containing natural milk fat. The article introduces scientific novelty by utilizing advanced gas chromatography methods to detect signs of butter adulteration. The research findings aim to enhance the level of quality control for food products and prevent violations in food safety standards.

butter, gas chromatography, mass spectrometry, fatty acid composition, falsification, naturalness, qualitative analysis.

01 Introduction

The full text of the article is available for download in PDF format on the right panel.

02 References

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Citation Links

[1]2025. EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION. Izdenister natigeler. 1 (105) (Mar. 2025), 410–419. DOI:https://doi.org/10.37884/1-2025/44.
(1)EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION. Izdenister natigeler 2025, No. 1 (105), 410-419. https://doi.org/10.37884/1-2025/44.
EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION. (2025). Izdenister Natigeler, 1 (105), 410-419. https://doi.org/10.37884/1-2025/44
EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION. Izdenister natigeler, [S. l.], n. 1 (105), p. 410–419, 2025. DOI: 10.37884/1-2025/44. Disponível em: https://natsus.kaznaru.edu.kz/index.php/research/article/view/758. Acesso em: 15 sep. 2026.
“EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION”. 2025. Izdenister Natigeler, no. 1 (105) (March): 410-19. https://doi.org/10.37884/1-2025/44.
“EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION” (2025) Izdenister natigeler, (1 (105), pp. 410–419. doi:10.37884/1-2025/44.
[1]“EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION”, Izdenister natigeler, no. 1 (105), pp. 410–419, Mar. 2025, doi: 10.37884/1-2025/44.
“EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION”. Izdenister Natigeler, no. 1 (105), Mar. 2025, pp. 410-9, https://doi.org/10.37884/1-2025/44.
“EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION”. Izdenister natigeler, no. 1 (105) (March 30, 2025): 410–419. Accessed September 15, 2026. https://natsus.kaznaru.edu.kz/index.php/research/article/view/758.
1.EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION. Izdenister natigeler [Internet]. 2025 Mar. 30 [cited 2026 Sep. 15];(1 (105):410-9. Available from: https://natsus.kaznaru.edu.kz/index.php/research/article/view/758
1.EVALUATION OF THE NATURALNESS OF BUTTER BY GAS CHROMATOGRAPHY WITH A MASS SPECTROMETRIC DETECTOR BASED ON THE ANALYSIS OF FATTY ACID COMPOSITION. Izdenister natigeler. 2025;(1 (105):410-419. doi:10.37884/1-2025/44