The use of high performance liquid chromatography for the quality survey of frying fats and oils |
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Authors: | M. Hein H. -D. Isengard |
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Affiliation: | 1. Institute of Food Technology, University of Hohenheim, Garbenstra?e 25, 70593, Stuttgart, Germany
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Abstract: | Summary During the process of deep fat frying the frying fat or oil undergoes complex chemical reactions which lead to its deterioration. For the quality survey of frying fats or oils the time-consuming determination of total polar components by column chromatography is an approved standard method. High performance liquid chromatography (HPLC) can be used to substitute this technique. Moreover, HPLC proved to be a useful tool for the determination of the qualitative and quantitative composition of fatty acid and polar substances which change during the frying process. Presented at the 21st ISC held in Stuttgart, Germany, 15th–20th September, 1996 |
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Keywords: | Column liquid chromatography Deep fat frying Heat abuse Polar parts Fatty acid composition |
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