This document discusses the assessment of the purity of frying fats using Agilent PLgel and gel permeation chromatography. The analysis involves the separation of oligomeric glycerides based on molecular size in solution, allowing for the separation of the major component (monoglyceride) from the minor components (diglyceride, triglyceride) of frying fat. Quantitative analysis can then be performed to obtain information about the purity of the monoglyceride.
This document explains how the purity of frying fats can be assessed using gel permeation chromatography (GPC) in organic eluents. The method separates oligomeric glycerides based on molecular size in solution.
The analysis utilizes Agilent PLgel 5 ym 500A, 7.5 x 300 mm columns. It allows for the separation of major components like monoglycerides from minor components such as diglycerides and triglycerides, enabling quantitative analysis of purity.
| Columns | 2x Agilent PLgel 5 ym 500A, 7.5 x 300 mm |
|---|---|
| Eluent | THF (stabilized) |
| Flow rate | 1.0 mL/min |
| Concentration | 0.5% |
| Injection volume | 20 pL |
| Detector | RI |
| System | Agilent PL-GPC 50 |
The purity is assessed by gel permeation chromatography (GPC) in organic eluents, separating oligomeric glycerides based on molecular size.
The method separates the major component (monoglyceride) from minor components (diglyceride, triglyceride).
The analysis uses Agilent PLgel 5 ym 500A, 7.5 x 300 columns.