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).