Summary
The analysis of both the total unsaponifiable matter and the sterol fractions in vegetable oils has been performed with a new polar column (TAP, Chrompack). The use of a polar column, which is characterized by high thermal stability, has led to the identification of a greater number of constituents than the use of a nonpolar column (i.e. SE 52, SE 54). The polar column enhances the separation of the main classes of unsaponifiable matter (sterols, 4-methyl sterols and 4,4′-dimethyl sterols). When used for the unsaponifiable and sterol fraction analyses, it offers a powerful tool for characterizing the lipid source.
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Frega, N., Bocci, F., Giovannoni, G. et al. High resolution GC of unsaponifiable matter and sterol fraction in vegetable oils. Chromatographia 36, 215–217 (1993). https://doi.org/10.1007/BF02263867
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DOI: https://doi.org/10.1007/BF02263867