Abstract
A sensitive method for the determination of propylene glycol esters of fatty acids (PGEs) in foods by HPLC was developed. The PGEs were extracted from foods and purified by silica gel column chromatography. The isolated PGEs were derivatized with 3, 5-dinitrobenzoyl chloride and the reaction products were dissolved in a mixture of tetrahydrofuran and acetonitrile (1:1) for HPLC. A portion of this solution was injected onto an Inertsil 5C8 column, and eluted with a mixture of acetonitrile and water (90:10) as the mobile phase. Detection was done with a UV detector set at 230nm. PGEs in various foods could be selectively detected without interference. Peaks of PGE having fatty acids of C16:0 and C18:0 could be well separated. The recoveries of PGEs added to margarine, shortening and cake powder at the level of 0.5% or 1.0% were more than 93%. The detection limits were 10μg/g for total PGE. The proposed method for determination of the content and fatty acids composition of PGE in foods is suitable for routine work.
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More From: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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