Abstract
AbstractThe surface lipids of the grapes from varieties used for the production of Sultanas, raisins and currants were extracted with chloroform. A further separation of the extracts with light petroleum yielded the insoluble ‘hard wax’ which consists mainly of oleanolic acid, and the soluble ‘soft wax’. This fraction was separated by chromatography on aluminium oxide into the hydrocarbon, ‘ester‐aldehyde’, alcohol and acid fractions. The composition of the hydrocarbon and alcohol fractions of the surface wax of fresh grapes and the composition of the saponifiable fraction of lipids from dried and processed grapes has been determined by gas/liquid chromatography. The addition of oils to dried grapes can be detected and determined by chromatography on aluminium oxide or saponification and estimation of the fatty acids.
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