Abstract
AbstractThe application of a simple and rapid method, based on gas chromatographic measurement of dimer triglycerides, is proposed for evaluation of the quality of used frying oils. The technique involves complete conversion of the oil to its methyl esters followed by analysis on a short column packed with 3% JXR. Parameters are adjusted to provide a pattern in which the dimeric esters emerge as a doublet peak with a retention time of ca. 3 min, whereas all other monomeric esters elute with the solvent peak. The relative heights of the two components of the doublet peak appear to reverse as the frying time is increased. The test correlated well with changes in dielectric constant measurements, as well as with “altered triglycerides” in continuously heated corn oil.
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