Gas and liquid chromatography of hydrocarbons in edible vegetable oils

被引：107

作者：

Moreda, W ^{[1
]}

Pérez-Camino, MC ^{[1
]}

Cert, A ^{[1
]}

机构：

[1] CSIC, Inst Grasa, E-41012 Seville, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2001年 / 936卷 / 1-2期

关键词：

reviews; vegetable oils; food analysis; hydrocarbons; polynuclear aromatic hydrocarbons; terpenes; squalene; carotenes; steroids;

D O I：

10.1016/S0021-9673(01)01222-5

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Hydrocarbons, an important part of the minor constituents belonging to vegetable oils are reviewed. Their importance, origin, characterization and detection in edible vegetable oils are considered. The determination of some of them as a means of establishing oil quality and genuineness is also highlighted. The official methodologies, as well as the most commonly procedures used for isolation and analysis are reviewed. Furthermore, novel procedures applying new techniques for determining those compounds are also presented. (C) 2001 Elsevier Science B.V. All rights reserved.

引用

页码：159 / 171

页数：13

共 97 条

[1] SFE plus C18 lipid cleanup method for selective extraction and GC/MS quantitation of polycyclic aromatic hydrocarbons in biological tissues [J].