SPE in Food Lipid Analysis

Researchers from the Swedish University of Agricultural Sciences (Uppsala, Sweden) and the University of Tabriz (Tabriz, Iran) developed a solid-phase extraction method to separate sterol oxidation products in food lipids for analysis by gas chromatography (GC) and GC?mass spectrometry.

Researchers from the Swedish University of Agricultural Sciences (Uppsala, Sweden) and the University of Tabriz (Tabriz, Iran) developed a solid-phase extraction method to separate sterol oxidation products in food lipids for analysis by gas chromatography (GC) and GC–mass spectrometry. The method used 1 g of silica as the extraction medium. Both transesterified and cold saponified oil samples could be analyzed using the method. The method provided a high recovery of the sterol oxidation products from rapeseed oil and was tested and applied to various vegetable oils and hazelnut oil.