Comprehensive 2D GC with Dual Mass Spectrometry / Flame Ionization Detection for the Analysis of the Unsaponifiable Fraction of Vegetable Oils

A comprehensive two-dimensional GC (GCxGC) method, with dual FID/MS detection was developed for the qualitative and quantitative analysis of the entire unsaponifiable fraction of vegetable oils. The analysis of the fatty acid (FA) composition of a vegetable oil can provide valuable information on both its quality and genuineness. However, because many oils have a similar FA profile, the investigation of a minor but highly specific group of compounds, namely the unsaponifiable fraction, is helpful for the assessment of a possible adulteration.

Content Type:
Application
Document Number:
C146-E255
Product Type:
Mass Spectrometry, Gas Chromatograph-Mass Spectrometry
Keywords:
vegetable oil, unsaponifiable fraction, food analysis, GCxGC, Food and Beverages, Comprehensive 2D gas chromatography
Language:
English
File Name:
jpo215012.pdf
File Size:
267kb

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