Determination of Diglycerides in Virgin Olive Oil, Salami and Cheese by Solid Phase Extraction (CROSBI ID 91562)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Koprivnjak, Olivera ; Bertacco, Giovanna ; Boschelle, Ornella ; Conte, Lanfranco
engleski
Determination of Diglycerides in Virgin Olive Oil, Salami and Cheese by Solid Phase Extraction
The capillary column coated with a polar stationary phase stable at high temperature was applied to separate digycerides on the basis of their molecular weight, the unsaturation degree of fatty acids and their position on the glycerol molecule. The solid phase extraction (SPE) with catridges of amino phase were used to achieve the separation of lipids into polar and non polar fraction, before GLC analyses. This method was applied to virgin olive oil, salami and cheese samples from which the repeatability was assessed ; the recovery was determined in olive oil and salami fat samples.
diglycerides ; olive oil ; salami ; cheese ; solid phase extraction
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