Gas chromatographic determination of the fatty-acid content of heat-treated green beans

A gas chromatographic method that employs flame ionization detection, a DB- Wax capillary column with helium as the carrier gas, and a split-splitless (1:15) injector was used to determine the effects of different heat treatme nts on the fatty-acid content of whole green beans (Phaseolus vulgaris, L.) . A one-step-extraction-methylation method was used to obtain fatty acid me thyl esters from raw and steamed, boiled, pressure-cooked, and microwave-co oked green beans. The fatty-acid profile changed slightly, but heat treatme nt produced an increase in the fatty-acid content. (C) 2000 Elsevier Scienc e B.V. All rights reserved.