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Economical micromethod for determination of polar components in frying fats
Author(s) -
Schulte Erhard
Publication year - 2004
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200401004
Subject(s) - consumables , column chromatography , chemistry , chromatography , diethyl ether , petroleum ether , volatility (finance) , organic chemistry , mathematics , extraction (chemistry) , econometrics
The polar components, formed in fats during deep‐frying, comprise a multitude of different artifacts. Their content is a suited indicator of fat quality. As an alternative to the time‐ and chemicals‐consuming official methods a simplified micromethod is described. The method employs general laboratory equipment and disposable consumables. The eluent mixture of petroleum ether + diethyl ether (90 + 10) was substituted by a mixture of isohexane + diisopropyl ether (85 + 15), because the high volatility of the former eluent caused problems at elevated ambient temperatures, e.g. during hot summers.