Rapid quantitative determination of residual hexane in oils by direct gas chromatography

Dupuy, H. P.; Fore, Sara P.; Rayner, E. T.

doi:10.1007/bf02545088

Cited by 7 publications

(2 citation statements)

References 2 publications

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“…Determination of residual toluene by direct GC. The residual toluene in modified and deodorized oil was checked by direct injection on a HP 5890 Series II Gas Chromatograph (Hewlett-Packer Company, Avondale, PA) equipped with a flame-ionization detector (FID) (21,22). About 30 mg of oil sample was weighed onto the glasswool packed in the inlet liner.…”

Section: Methodsmentioning

confidence: 99%

The modification and analysis of vegetable oil for cheese making

Hammond

2000

J Americ Oil Chem Soc

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Objectives of this study were (i) to incorporate short-chain fatty acids (SCFA) in vegetable oils to obtain a bland product that could be used as a milk fat substitute in cheese making and (ii) to improve the methods for fatty acid analysis of vegetable oils modified with SCFA. Short-chain triglycerides (SCTG) were synthesized by esterifying SCFA with glycerol, and using a toluene azeotrope to remove the water of esterification. SCFA from two sources were used: (i) commercial acids and (ii) acids isolated by double distillation of milk fat methyl esters. The SCTG had a bitter, unacceptable flavor, but after interesterification with high-oleic sunflower oil (HOSO) and deodorization, the flavor was quite acceptable. SCTG were incorporated into HOSO at 100 and 120% of the levels found in the milk fat, by sodium methoxide-catalyzed interesterification. For fatty acid analysis, milk fat and simulated milk fat were converted to their decyl ester derivatives and analyzed by gas chromatography without further purification. The method was accurate and rapid for fatty acid analysis of fats containing a wide range of fatty acid chain lengths. All modified HOSO gave bland and acceptable flavors and had a SCFA composition close to that of milk fat. Results from using the modified HOSO in cheese making are reported in a later paper.Paper no. J9258 in JAOCS 77, 911-915 (September 2000).

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Section: Methodsmentioning

confidence: 99%

The modification and analysis of vegetable oil for cheese making

Hammond

2000

J Americ Oil Chem Soc

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“…Among the volatile solvents used, hexane has been usually determined in oil samples such as seed oils (8,(13)(14)(15) and together with other organic compounds, namely, trichloroethylene (14), tetrachloroethylene (15), or styrene (17). DuPuy et al (18,19) introduced a direct sampling GC method to determine volatiles (hexane) in oils.…”

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Direct sampling of orujo oil for determining residual hexane by using a chemsensor

Peña

Cárdenas

Gallego

et al. 2003

J Americ Oil Chem Soc

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Hexane is used to extract edible oils from oleaginous seeds. The detection of hexane in orujo oil is mandatory, as its presence in the final product may negatively affect human health. Headspace-GC is the technique of choice for determining residual solvent in foods. In the present work, a new instrument based on the headspace principle and mass spectrometric detection without chromatographic separation, ChemSensor, is proposed for the direct screening of orujo oil to determine residual hexane. This instrument provided an overall response, corresponding to the volatiles profile, including that of hexane, which could not be directly discriminated. By selecting the m/z values corresponding to n-hexane (major component of commercial hexane), the selectivity of the method was good enough to determine residual hexane in the range of 2.0-65 µg mL −1 (corresponding to 2.3-75.6 mg of hexane per kg of oil) with high precision. The detection limit achieved (0.7 mg per kg of oil) was lower than the maximum residual limit established by the European Union (5 mg per kg of oil). Two multivariate techniques, partial least squares and principal components regression (PCR), were compared with univariate regression; PCR provided the best results.Paper no. J10453 in JAOCS 80, 613-618 (June 2003). FIG. 1. Diagram of pressurizing/venting (A) and injection (B) positions of the headspace generation unit.

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Einsatzmöglichkeiten der Massenspektrometrie bei der Überwachung von Lebensmitteln und Bedarfsgegenständen. I

Binnemann

Jahr

1979

Z. Anal. Chem.

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Rapid quantitative determination of residual hexane in oils by direct gas chromatography

Cited by 7 publications

References 2 publications

The modification and analysis of vegetable oil for cheese making

The modification and analysis of vegetable oil for cheese making

Direct sampling of orujo oil for determining residual hexane by using a chemsensor

Einsatzmöglichkeiten der Massenspektrometrie bei der Überwachung von Lebensmitteln und Bedarfsgegenständen. I

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