Effects of capillary columns ageing on long term routine high temperature analysis of intact triglycerides
The effect of ageing of capillary columns used in high temperature applications for intact triglyceride analysis was investigated in the context of the detection of triglycerides from vegetable fats in chocolate. The variations induced by column ageing as well as column to column variations were studied over several high temperature capillary columns in high temperature applications. The analyses were based on two reference standards of cocoa butter and many other samples of cocoa butter and vegetable fat mixtures. Results showed that the effect of column ageing on the retention time, respective areas and degradation triglycerides was the most pronounced in the case of long chain unsaturated triglycerides, for which retention times changed by more than 3 minutes over the lifespan of a previously baked column. Changes in retention times in turn led to reduced high temperature degradation, larger areas, and consequently shifts in the individual percentages of triglycerides C50-C54. The effects of the variations were compared with variations induced by changes in composition in the case of adulteration or additions in fats and oils, for application in quality control and the detection of frauds.
Bibliographic Reference: Paper presented: 20th International Symposium on Capillary Chromatography, Kortrijk (BE), 26-29 May 1998
Availability: Available from (1) as Paper EN 41442 ORA
Record Number: 199810792 / Last updated on: 1998-07-02
Original language: en
Available languages: en