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Quantitative Determination of Erucic Acid in Edible Oils and Fats Containing Marine Oils and/or Hydrogenated Fats

✍ Scribed by Dewulf, D. ;Bernaerts, M. J. ;Bouche, J.

Publisher
John Wiley and Sons
Year
1982
Weight
720 KB
Volume
84
Category
Article
ISSN
0931-5985

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✦ Synopsis

Abstract

A method has been developed for the quantitative measurement of erucic acid in complex samples of oils or fats containing marine oils and/or hydrogenated fats. A two step procedure is proposed: in a first step the constituent fatty acids of the transesterified oil or fat are resolved on a silver‐nitrate‐impregnated silicagel thin‐layer in function of the degree of unsaturation and the double bond localization. Positional isomers migrating slowlier on the thin‐layer than erucic acid (e. g. cetoleic acid often present in large amounts in marine oils) are distinctly separated in this way. In a second step components moving ahead of the cetoleic acid (e. g. erucic acid, the added internal standard and geometrical isomers of erucic acid) are scraped off from the thin‐layer plate and the erucic acid is determined by gas chromatography on a packed column with a liquid crystal, operated in the nematic phase temperature region, as the stationary phase. In complex samples recoveries of 90 to 102% are reported with overall relative standard deviations of 2.5 to 3%.

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