Analysis of Vegetable Oils using Gass Chromatography

Typically, GC is suitable for the analysis of organic, non-ionic compounda that are vapourisable at 400°C or less. Therefore, for the analysis of lipids in edible oils, normally derivatisation of the lipids into their more volatile derivatives is performed prior to GC analysis. However, GC can also be used to analyse triglycerides or other components of oild that can be vapourised at 400°C or less. Here we describe the analyses of a few vegetable oils by capillary gas chromatograph (GC).

Content Type:
Document Number:
Product Type:
Gas Chromatography
Fats and oils, GC 2010, Soy bean oil, canola oil, sunflower oil, olive oil, Food and Beverages, GC 2010, AOC-20i auto injector
File Name:
File Size:

Free Download

For Research Use Only. Not for use in diagnostic procedures.

This page may contain references to products that are not available in your country. Please contact us to check the availability of these products in your country.

Top of This Page