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On-Line LC-GC for the Analysis of the Minor Components in Edible Oils and Fats – The Direct Method Involving Silylation

✍ Scribed by Artho, Anna ;Grob, Konrad ;Mariani, Carlo

Publisher: John Wiley and Sons
Year: 1993
Weight: 517 KB
Volume: 95
Category: Article
ISSN: 0931-5985
DOI: 10.1002/lipi.19930950505

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✦ Synopsis

Abstract

The previous on‐line LC‐GC method for the direct analysis of the minor components in oils and fats (without cleavage of esters) was modified: The free alcohols/sterols were silylated instead of acylated, and the LC fraction transferred to GC is widened to range from the beginning of the LC chromatogram up to the sterol esters. Silylation eliminated the problem that acylation may esterify some free alcohols with free fatty acids from the oil if the oil or fat is of high acidity. Widening of the LC fraction to include squalene and the tocopherols added information to that previously obtained.

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