Two methods for determining erucic acid in edible fats and oils: results from a collaborative study on a rapid, open-tubular (capillary) GLC method and comparison with an isolation TLC procedure.
The results of an international collaborative study for the determination of 5% erucic acid in four samples of edible fats and oils with differing levels of 22:1 isomers other than erucic acid, based on the use of wall-coated (SILAR-5CP) open-tubular gas-liquid chromatography, are examined. The same samples had been analyzed in a separate collaborative study by an alternative and more complex method based on argentation thin-layer chromatography. Both methods rejected about the same proportion of participating laboratories and a few individual results from otherwise acceptable laboratories. The means and repeatabilities of the two methods were similar, but the gas-liquid chromatographic method showed better reproducibility.
D001322:Autoanalysis; D055598:Chemical Phenomena; D002621:Chemistry; D002849:Chromatography, Gas; D002855:Chromatography, Thin Layer; D004041:Dietary Fats / Q000032:analysis*; D004883:Erucic Acids / Q000302:isolation & purification*; D005231:Fatty Acids, Unsaturated / Q000302:isolation & purification*; D009821:Oils / Q000032:analysis
D004041:Dietary Fats; D004883:Erucic Acids; D005231:Fatty Acids, Unsaturated; D009821:Oils