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A versatile method for the determination of normal paraffins in foods

✍ Scribed by Georges F. Bories; Jacques E. Tulliez

Publisher
John Wiley and Sons
Year
1977
Tongue
English
Weight
286 KB
Volume
28
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

n‐Paraffins are wide‐spread in foods as a result of plant biosynthesis, food chain transfer, and food technology utilisation. A versatile and specific method of analysis of series in the range C^14^ to C^33^ is proposed. Extraction stage, cleaning procedure and final determination are examined at length to avoid interferences, mainly from lipidic material and from cyclic and branched hydrocarbons. The determination is carried out on saponified samples, after hexane extraction then column chromatography on a silica, Florisil and alumina three beds column, followed by a temperature programmed gas chromatographic separation of individual n‐paraffins. One part per million of each paraffin may be determined in any kind of biological sample or food. Standard deviation measured at this low level is better than 5 %.

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