title: [Detection of mineral oil and paraffin in foods].
abstract: The author describes a thin-layer chromatographic method for the detection of small amounts of mineral oil and paraffin in foods. Fatty acids, glycerides, fat-soluble vitamins, sterols, and unsaturated hydrocarbons remain at the starting point. This method permits to detect as little as 0.2 mug of mineral oil or 20 mug of mineral oil/kg of food in low-fat products. 0.01% of mineral oil-like contaminants may be detected in fats.
mesh_terms: D000818:Animals; D001628:Beverages / Q000032:analysis; D002855:Chromatography, Thin Layer / Q000379:methods; D003212:Condiments / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D002523:Edible Grain / Q000032:analysis; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis; D008892:Milk / Q000032:analysis; D008899:Mineral Oil / Q000032:analysis*; D010232:Paraffin / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D010232:Paraffin; D008899:Mineral Oil
vernacular_title: Nachweis von Mineralöl und Paraffin in Lebensmitteln