Chromatographic and spectroscopic methods in the analysis of triacylglycerol species and regiospecific isomers of oils and fats

From: Critical Reviews in Food Science and Nutrition | Date: January 1, 2002| Author: | Copyright information

ABSTRACT: The chromatographic, spectrophotometric, and spectroscopic methods usually used for the analysis of oils and fats are reviewed, with special attention to the detection, identification, and quantitation of the triacylglycerol species present in the most common edible vegetable oils. Also , a review of the methods used for the identification of the regiospecific types of the triacylcglycerol species of oils and fats is presented.

Methods of high-performance liquid chromatography in the normal, reversed, silver ion, size exclusion, and chiral modes of thin layer chromatography in the ...

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