Separation, Identification and Determination of Triglycerides in Vegetable Oil Samples  

作　　者：N．A．Fakhri H. K. Qadir 

机构地区：[1]Department of Chemistry, College of Education/Scientific Departments, University of Salahaddin, Erbil, lraq [2]Department of Chemistry, College of Pharmacy, Hawler Medical University, Erbil, Iraq

出　　处：《Journal of Food Science and Engineering》2011年第3期183-190,共8页食品科学与工程（英文版）（美国）

摘　　要：Abstract： Olive oil adulteration with less expensive edible oils is a major issue for the olive oil industry. Eleven vegetable oils were selected and purchased from different markets in Iraqi Kurdistan region （Erbil City center）. In this study high performance liquid chromatography （HPLC） on reversed-phase （RP） column with refractive index （RI） detector was used to classify some components in different edible oils depending on calculation of partition number. Adulteration of one of the olive oil samples （01） was identified, due to the appearance of glycerol trilinoleate （LLL） peak in the HPLC chromatogram, while this peak is not present in HPLC chromatograms of other olive oil samples. To ensure the presence of LLL a standard concentration of LLL was added to the sample and increasing the peak height at the retention time of LLL indicates the presence of LLL and the adulteration of olive oil sample.

关 键 词：HPLC SEPARATION IDENTIFICATION TRIACYLGLYCERIDES edible oils adulteration. 

分 类 号：O657.72[理学—分析化学] S828.5[理学—化学]