Abstract
AbstractThe investigation of frying fats and artefacts formed in edible oils both under actual industrial frying conditions and under experimental conditions is discussed. The potential importance of instrumental liquid chromatography for the characterization and identification of oxidized oils is shown. Separation schemes and methods for the isolation and identification of fractions are discussed. Classes of artefacts consisting of dimeric fatty acids and more polar monomeric fatty acids may be isolated by preparative column, thin layer, and gel permeation chromatography and further characterized by GLC, TLC, derivatization, and mass spectrometry. The use of methoxylation, silylation, and labeling techniques for double bond and hydroxy group position determination in artefact classes by mass spectrometry is discussed.
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