Wax ester fraction of edible oils: Analysis by on‐line LC‐GC‐MS and GC×GC‐FID |
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Authors: | Maurus Biedermann Paul Haase‐Aschoff Konrad Grob Dr. |
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Affiliation: | 1. Official Food Control Authority of the Canton of Zurich, Zurich, Switzerland;2. Labor Dr. Haase‐Aschoff, Bad Kreuznach, Germany |
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Abstract: | The wax ester fraction of various plant oils was isolated by normal‐phase HPLC (NPLC) on‐line coupled to GC via the on‐column interface and applying concurrent eluent evaporation. The esters were analyzed by on‐line NPLC‐GC‐MS and by comprehensive two‐dimensional GC with flame ionization detection (GC×GC‐FID) off‐line combined with NPLC‐GC. GC×GC‐FID enables to group the various classes of wax esters, in particular the phytol esters, geranylgeraniol esters and the straight‐chain esters of palmitic acids and the unsaturated C18 acids. Optimization of the GC×GC columns and the conditions must take into account the limited thermostability of the diterpene esters. Chromatograms are shown for a range of oils, with particular focus on the various classes of wax esters in olive oil and the geranylgeraniol esters 22:0 and 24:0 in a variety of oils. |
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Keywords: | GC× GC Geranylgeraniol esters On‐line LC‐GC Phytol esters Plant oils Wax ester fraction |
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