Abstract
AbstractA simple method for the determination of total sulfur content in vegetable and marine oils is described. The method involves combustion of the oil sample in an oxygen bomb to convert all forms of sulfur to sulfate ions with subsequent determination of the sulfate by ion chromatography and indirect ultraviolet detection. The ultraviolet system described is more sensitive than conductivity detection and enables the method to be applied more widely.Application of the method to a variety of vegetable and marine oils showed the general occurrence of sulfur in fats and oils, albeit often at a low level. Among the samples examined, crude Canola oil had the highest sulfur content (25.0 mg/kg) followed by the marine oils (5.8‐15.2 mg/kg) and the non‐Cruciferae vegetable oils (2.0‐6.1 mg/kg).
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