Analysis of volatile compounds in edible oils using simultaneous distillation-solvent extraction and direct coupling of liquid chromatography with gas chromatography |
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Authors: | M M Caja ML Ruiz del Castillo R Martínez Alvarez M Herraiz G P Blanch |
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Affiliation: | (1) Instituto de Fermentaciones Industriales, CSIC. c/Juan de la Cierva 3, E-28006 Madrid, Spain e-mail: mherraiz@fresno.csic.es, ES;(2) Departamento de Química Orgánica I, Facultad de Ciencias Químicas, Universidad Complutense, E-28040 Madrid, Spain, ES |
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Abstract: | Identification of volatile compounds in different edible oils (i.e. olive oil, almond oil, hazelnut oil, peanut oil and walnut
oil) was performed using simultaneous distillation-solvent extraction followed by gas chromatographic-mass spectrometric analysis.
An alternative approach which allows the direct injection of the oil sample (i.e. without any kind of pre-treatment) and involves
the use of on-line coupled reversed phase liquid chromatography-gas chromatography (RPLC-GC) was also considered and the advantages
of avoiding off-line preseparation for the analysis of volatile compounds were underlined regarding difficulties associated
with the lipophilic nature of most volatile compounds and, hence, with the reliability of their analysis.
Received: 14 June 1999 / Revised version: 3 August 1999 |
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Keywords: | Edible oils Volatile compounds Simultaneous distillation-solvent extraction On-line coupled reversed phase liquid chromatography-gas chromatography |
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