Analysis of neutral lipids and glycerolysis products from olive oil by liquid chromatography | Zendy

Yang Baokang | Zendy; Chen Jyhping | Zendy

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Analysis of neutral lipids and glycerolysis products from olive oil by liquid chromatography

Author(s) -

Yang Baokang,

Chen Jyhping

Publication year - 1991

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/bf02657548

Subject(s) - chromatography , chemistry , chloroform , acetone , formic acid , glyceride , chromatography detector , elution , olive oil , silica gel , high performance liquid chromatography , fatty acid , organic chemistry , food science

A simple method was developed to separate model triglycerides, 1,3‐diglycerides, 1,2‐diglycerides, monoglycerides and free fatty acids and products generated in enzymatic glycerolysis of olive oil by high‐performance liquid chromatography with a laser light‐scattering detector. The separation was carried out with a silica column at 30°C. A gradient elution with mobile phase A (hex‐ane/chloroform/formic acid) and mobile phase B (hex‐ane/acetone/chloroform) can separate the compounds into distinct peaks in less than 20 min.

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