Analysis of free fatty acids and fatty acid phenacyl esters in vegetable oils and margarine by capillary electrochromatography

Capillary electrochromatography (CEC) has been utilized to analyze free fatty acids (FFAs) and fatty acid phenacyl esters (FAPEs) originating from vegetable oils and margarine. The analyses were performed on capillaries 25 and 40 cm long, 100 microm ID, and packed with 3 microm Hypersil ODS. Isocratic elution was achieved with the mobile phase acetonitrile/50 mM 2-(N-morpholino)ethane sulfonic acid (MES), pH 6, at a ratio of 9:1. For quantitative analysis, the formation of FAPE derivatives is preferred. Moreover, the number of double bonds in the FAPEs can be elucidated by measuring the UV absorbance ratio of 240:210 nm. For the determination of the oleate/elaidate ratio in margarines, the FFAs are analyzed because of overlap of elaidate/palmitate in FAPE analysis. Data obtained with CEC and micro liquid chromatography (LC) were compared and CEC was found to be far superior in terms of efficiency and speed of analysis. Important selectivity differences were noted between micro LC on highly endcapped ODS and CEC on the silanol-rich Hypersil ODS.