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Pyrolysis‐GC Analysis as an Identification Method of Fats and Oils
Author(s) -
NAZER JAMIL M. A.,
YOUNG CLYDE T.,
GIESBRECHT F. G.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13020.x
Subject(s) - pyrolysis , chemistry , chromatography , gas chromatography–mass spectrometry , animal fat , organic chemistry , food science , mass spectrometry
Pyrolysis at 700°C for 10 set under N 2 gas and 360 mm Hg partial pressure of 18 fats and oils (including oils of the same type but from different sources or varieties), and subsequent GC analysis of the pyrolyzates, revealed differences in both the number and quantities of compounds produced. Statistical analysis of the data showed that all of these fats and oils were distinguishable from one another; moreover, varieties of the same lipid could also be differentiated. This technique requires only microgram quantities of the oil or fat to be analyzed, and the direct pyrolysis and GC analysis gives a “fingerprint” program that differentiates the lipid from others.