THE USE OF HPLC IN MODERN FAT ANALYSIS

Although the general lipid detection problem has not yet found a satisfactory solution, HPLC is increasingly popular for the investigation of fats and their minor components. There are now numerous HPLC applications that may also prove useful in the identification of fats and the characterization of fat mixtures. Whereas fatty acid and sterol investigation is still a domain of GLC, triglyceride compositions and some minor components are usually analyzed by HPLC. Triglycerides are separated by RP-HPLC both according to chain length and number of double bonds. In this way characteristic differences are seen even in fats that do not differ much by their fatty acid composition. HPLC is widely used also in the investigation of tocopherols and other fat soluble vitamins, as well as for trace components such as chlorophyll degradation products, contaminants and additives. HPLC peak area ratios may permit conclusions as to the nature of a fat, its origin and history and possible adulteration.