This document describes the analysis of frying fat using Agilent PLgel columns and gel permeation chromatography. By separating compounds of different molecular sizes, the content of high molecular weight substances in fats can be determined, thereby evaluating the quality and properties of the fats.
This document explains how Gel Permeation Chromatography (GPC) can be used to quantify high molecular weight compounds formed during the frying process. It highlights that the quality of fats depends on the levels of these polymeric compounds.
| Column Exclusion Limit | 4,000 molecular weight (polystyrene equivalent) |
|---|---|
| Column Efficiency | greater than 60,000 plates/m |
| Column Dimensions | 7.5 x 300 mm |
| Flow Rate | 0.5 mL/min |
| Eluent | THF |
An evaporative light scattering detector provides improved sensitivity and baseline stability compared to a conventional differential refractometer.
The exclusion limit is 4,000 molecular weight (polystyrene equivalent).