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A simple technique for determining the gas liquid chromatography profile of volatile compounds in vegetable oils
Author(s) -
Hartman Kenneth T.,
Rose Lucien C.,
andaveer Raymond L.
Publication year - 1971
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02544946
Subject(s) - flame ionization detector , chemistry , activated charcoal , chromatography , gas chromatography , carbon disulfide , vegetable oil , charcoal , reproducibility , dimethyl disulfide , organic chemistry , adsorption , sulfur
A simple procedure has been developed for the isolation, concentration and gas liquid chromatographic detection of the volatile compounds in vegetable oils. The volatile compounds are isolated by bubbling purified helium through a measured quantity of vegetable oil heated in an oil bath having a temperature of 350 F. These compounds are collected on activated charcoal and then extracted from the charcoal with carbon disulfide containing an internal standard. The distribution of the volatile compounds is determined with a flame ionization detector. A 400‐fold concentration of the volatile compounds is achieved with this procedure. The technique provides good reproducibility (94.3% to 105.5%) and has been successfully used for measuring the increase of volatile compounds in vegetable oils during storage and food production.