Fatty acids (FAs) are a class of lipids found in everyday foods that are closely related to human health. These chemicals are involved in many physiological functions. The establishment of methods for the analysis of FAs in different foods is necessary. In this review, an updated overview of the pretreatment and analysis methods that have been reported since 2012 is given. Sample preparation methods involve extraction, fractionation and derivatization, while analysis methods involve chromatographic, spectral, and electrophoretic methods, as well as several other methods. Different pretreatment and determination methods are discussed.

中文翻译：

---

食品中脂肪酸的预处理和分析进展：2012年以来的最新动态

脂肪酸（FAs）是在日常食品中发现的与人类健康密切相关的一类脂质。这些化学物质参与许多生理功能。必须建立分析不同食品中脂肪酸的方法。在本次审查中，提供了自2012年以来已报告的预处理和分析方法的最新概述。样品制备方法涉及提取，分离和衍生化，而分析方法涉及色谱，光谱和电泳方法以及其他几种方法。讨论了不同的预处理和确定方法。