Determination of Diglycerides in Virgin Olive Oil, Salami and Cheese by Solid Phase Extraction
Olivera Koprivnjak, G. Bertacco, O. Boschelle and L.S. Conte*
Dipartimento di Scienze degli Alimenti Università degli Studi di Udine - Via Marangoni, 97 - 33100 Udine - Italy
Article history:
Received June 28, 1994
Accepted June 19, 1995
Summary:
The capillary column coated with a polar stationary phase stable at high temperature was applied to separate diglycerides on the basis of their molecular weight, the unsaluration degree of fatty acids and their position on the glycerol molecule. The solid phase extraction (SPE) with cartridges of amino phase were used to achieve the separation of lipids into polar and non polar fraction, before the GLC analyses. This method was applied to virgin olive oil, salami and cheese samples from which the repeatability was assessed; the recovery was determined in olive oil and salami fat samples.
*Corresponding author:
Presented at the 2nd Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb, June15-17, 1994