talijanski

Applicazione della estrazione in fase solida (SPE) alla determinazione dei diacilgliceroli negli alimenti

The evaluation of the diacylglycerols carried out by capillary GLC can rise to interesting information about fatty substances, both for vegetable oils as well as for lipidic fraction of a food obtained by animals. As the concentration of diacylglycerols is usually small, the pre-separation of triacylglycerols can rise to some advantages. This separation is a critical phase of the whole analytical process, as it is important to avoid the isomerisation 1,2-1,3. However, most of the phases used for the separation, both by TLC and by SPE, are able to catalyse this isomerisation. In this paper, two different phases (amino and diol) are compared when they are applied on two lipidic matter with different unsaturation degree. Data concerning repeatability and recovery are comparable for the two phases, while the isomerisation degree is not acceptable for the amino phase, and quite negligible for diol phase.

estrazione in fase solida; diacilgliceroli; alimenti

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