Table 6. Fatty acid composition analysis of fish oil by GC-MS

NO.	Retention time (min)	Fatty acid type	Percentage composition (%)
1	12.82	C12:0 (lauric acid)	0.03
2	13.31	C13:0	13.32
3	13.68	C14:0 (myristic acid)	2.43
4	13.83	C14:1	0.20
5	14.89	C15:0	0.12
6	15.08	C15:1	2.58
7	16.25	C16:1	9.79
8	15.96	C16:3	0.57
9	24.05	C17:0	3.37
10	20.18	C17:1	3.24
11	20.04	C18:0 (stearic acid)	0.28
12	19.91	C18:1 (oleic acid)	9.12
13	19.70	C18:2 (linoleic acid)	15.74
14	19.28	C18:4	4.34
15	29.65	C19:0	0.13
16	21.51	C19:1	0.53
17	23.80	C20:1	1.48
18	25.86	C20:2	0.33
19	27.58	C20:3	1.28
20	22.57	C20:4 (arachidonic acid)	12.14
21	23.11	C20:5 (EPA)	1.19
22	26.37	C21:3	0.18
23	25.62	C21:5	0.16
24	27.93	C22:1	5.79
25	27.40	C22:4	2.21
26	26.64	C22:5 (DPA)	0.23
27	26.88	C22:6 (DHA)	8.06
28	34.24	C24:0	0.09
29	32.73	C24:1	0.86
30	31.93	C24:5	0.04
31	31.67	C25:6	0.14

GC-MS, chromatograph-mass spectrometer; EPA, eicosapentaenoic acid; DPA:docosapentaenoic acid; DHA:adocosahexaenoic acid.