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A versatile method for the determination of normal paraffins in foods
Author(s) -
Bories Georges F.,
Tulliez Jacques E.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740281108
Subject(s) - saponification , chromatography , chemistry , extraction (chemistry) , hexane , gas chromatography
n‐Paraffins are wide‐spread in foods as a result of plant biosynthesis, food chain transfer, and food technology utilisation. A versatile and specific method of analysis of series in the range C 14 to C 33 is proposed. Extraction stage, cleaning procedure and final determination are examined at length to avoid interferences, mainly from lipidic material and from cyclic and branched hydrocarbons. The determination is carried out on saponified samples, after hexane extraction then column chromatography on a silica, Florisil and alumina three beds column, followed by a temperature programmed gas chromatographic separation of individual n‐paraffins. One part per million of each paraffin may be determined in any kind of biological sample or food. Standard deviation measured at this low level is better than 5 %.