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Quantitative analysis of triglyceride species of vegetable oils by high performance liquid chromatography via a flame lonization detector
Author(s) -
Phillips F. C.,
Erdahl W. L.,
Schmit J. A.,
Privett O. S.
Publication year - 1984
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02534519
Subject(s) - chromatography , chemistry , flame ionization detector , vegetable oil , high performance liquid chromatography , triglyceride , elution , acetonitrile , soybean oil , quantitative analysis (chemistry) , gas chromatography , fatty acid , organic chemistry , biochemistry , food science , cholesterol
A method for the quantitative analysis of triglyceride species composition of vegetable oils by reversed‐phase high performance liquid chromatography (RP‐HPLC) via a flame ionization detector (FID) is described. Triglycerides are separated into molecular species via Zorbax chemically bonded octadecylsilane (ODS) columns using gradient elution with methylene chloride in acetonitrile. Identification of species is made by matching the retention times of the peaks in the chromatogram with the order of elution of all of the species that could be present in the sample on the basis of a random distribution of the fatty acids and comparision of experimental and calculated theoretical carbon numbers (TCN). Quantitative analysis is based on a direct proportionality of peak areas. Differences in the response of individual species were small and did not dictate the use of response factors. The method is applied to cocoa butter before and after randomization, soybean oil and pure olive oil.