Chromatography of Cocoa Butter and other Vegetable Fats: A comparison Study
The objective of this diploma thesis was to compare the conventional gas chromatographic (GC) method with a high performance liquid chromatography (HPLC) method for the determination of the triglycerides in the various fats. Both, the GC and the HPLC method, allowed to distinguish easily between pure cocoa butter and blending consisting of 10-20%. There were no considerable differences using the GC or the HPLC method concerning the final results at least using the approach by integrating only the three main peaks in the chromatograms.
Bibliographic Reference: EUR 17680 DE (1997) 80pp., FS, free of charge
Availability: Available from the Public Relations and Publications Unit, JRC Ispra, I-21020 Ispra (IT), Fax: +39-332-785818
Record Number: 199711231 / Last updated on: 1997-10-23
Original language: de
Available languages: de