ONLINE LC-GC FOR THE ANALYSIS OF THE MINOR COMPONENTS IN EDIBLE OILS AND FATS - THE DIRECT METHOD INVOLVING SILYLATION

被引：44

作者：

ARTHO, A ^{[1
]}

GROB, K ^{[1
]}

MARIANI, C ^{[1
]}

机构：

[1] STN SPERIMENTALE IND OLI & GRASSI,I-20139 MILAN,ITALY

来源：

FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 1993年 / 95卷 / 05期

关键词：

D O I：

10.1002/lipi.19930950505

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：176 / 180

页数：5

共 11 条

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[4]

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