Recognition of adulteration by other oils via direct analysis of the minor components ("sterol fraction") is shown for olive oil. 10% of varoius 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 removed free and esterified sterols.
Recognition of Adulterated Oils by Direct Analysis of the Minor Components
GIUFFRE', Angelo Maria
1994-01-01
Abstract
Recognition of adulteration by other oils via direct analysis of the minor components ("sterol fraction") is shown for olive oil. 10% of varoius 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 removed free and esterified sterols.File in questo prodotto:
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