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Recognition of Adulterated Oils by Direct Analysis of the Minor Components

✍ Scribed by Grob, Konrad ;Giuffré, Angelo Maria ;Leuzzi, Ugo ;Mincione, Biagio

Book ID
102466239
Publisher
John Wiley and Sons
Year
1994
Weight
460 KB
Volume
96
Category
Article
ISSN
0931-5985

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✦ Synopsis

Recognition of adulteration by other oils via direct analysis of the minor components ("sterol fraction") is shown for olive oil. 10 % of various oils were admixed, the free alcohols silylated and the minor components analyzed by on-line coupled LC-GC-FID. For most oils, even smaller additions can be recognized. Admixed oils can no longer be determined, however, if their minor components have been removed by strong raffination. Bleaching of rapeseed oil with 7 % of earth at 180 "C, in fact, completely removed free and esterified sterols.

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