Frie fettsyrer (FFS)

Engelsk navn:Non-esterified (or free) fatty acids
Analyseinstrument:Advia®1800
Reagensprodusent:
Analyseprinsipp:Enzymatic – colorimetric
This enzymatic method relies upon the acylation of coenzyme A(CoA) by the fatty acids in the presence of added acyl-CoA synthetase (ACS). The acyl-CoA produced is oxidized by added acyl-CoA oxidase (ACOD) with the generation of hydrogen peroxide. Hydrogen peroxide, in the presence of peroxidase (POD) permits the oxidative condensation of 3-methyl-N-ethyl-N-(b-hydroxyethyl)-aniline (MEHA) with 4-aminoantipyrine to form a purple color which can be measured at 545nm.(Metoden tatt i bruk: 1/7-01)
Referanse :1.Krebs, m. et al., Prevention of in Viro Lipolysis by Tetrahydrolipstatin. Clin. Chem. 46(7), 950-954 (2000)
2.Mulder, C., Schouten, J.A., and Popp-Snijders, Determination of Free Fatty Acids: A Comparative Study of the Enzymatic Versus the Gas Chromatography and Colorimetric Method. J. Clin. Chem. Clin. Biochem. 21, 823-827 (1983)
3.Aufenanger, J and Kaffermann, R. Klinisch-chemische Messgrösse: Freie Fettsäuren (FFS), S. 319-320 in Greiling/Gressner: Lehrbuch der Klinischen Chemie und Pathobiochemie. 3. edition, Schattauer 1995