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Determination of Edible Fat Refining by HPLC of Δ 3, 5‐Steradienes

1994; Wiley; Volume: 96; Issue: 4 Linguagem: Inglês

10.1002/lipi.19940960403

1521-4133

E. Schulte,

Analytical Chemistry and Chromatography

Abstract Steradienes are formed during fat refining by dehydration of sterols. For their determination a simple cleanup and a specific HPLC method are described. The excess of other lipids is removed by chromatography on a silica gel column using petroleum ether as an eluant. After concentrating, the eluate is separated on a reversed phase column with acetonitrile/tert. butylmethyl ether using UV‐detection at 235 nm. The conditions are so specific, that virtually only peaks of steradienes appear in the last part of the chromatograms. Their areas are summed up and the total content is calculated by using cholestadiene as external standard. The last peak representing stigmastadiene can be calculated separately as well.