Applying liquid chromatography (HPLC) to study the genuineness of butter
2008
Nogala-Kalucka, M.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Biochemii i Analizy Zywnosci | Pikul, J.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Technologii Mleczarstwa | Siger, A.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Biochemii i Analizy Zywnosci
The objective of the analysis was to assess butter sold at the Polish market from the point of view its composition that could potentially be adulterated by replacing milk fat with plant oils. Liquid chromatography (HPLC) was applied to qualitatively and quantitatively determine two organic compounds, appearing characteristic for plant oils: Tocopherol(-T) and tocotrienol (-T3) in the samples of butter. It was found that 33 percent of all the butter samples analysed were manufactured with plant fat added because they contained tocopherols, and in particular, tocotrienols which occured exclusively in palm or in coconut oils. The percent rate of these homologues in the total content of tocochromanols ranged from 40 to 82 percent
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