Abstract
The combination of silicic acid separation of lipids on Chromarods-SII with flame ionization determination in the Iatroscan offers a simple, fast and economical approach to the determination of composition of canola gums. An initial analysis with a wax ester internal standard gives the proportions of triglyceride in the sample from only two peak areas. Samples from five Canadian oil processors had 8.4-12.4% triglyceride but only traces of free fatty acids. The latter could be measured as part of the same analysis, if present. Since they were not, the phospholipids in the sample could be taken as the difference in weight. For examination of phospholipids, the neutral lipids were first eluted with acetone to the upper part of the Chromarod, and removed by a partial scan. The phospholipids were then moved from the origin by a second development in a polar solvent system, and scanned for individual weight determinations. Samples from two out of five processors had little or no phosphatidic acid, whereas the others contained about 25% of this lipid class in the total sample. The high phosphatidylcholine in these two samples relative to the other three suggested this as the origin of the phosphatidic acid.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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