The present investigation is focused on the development of a comprehensive two-dimensional GC (GC×GC) method, with dual MS/FID detection, for the qualitative and quantitative analysis of the entire unsaponifiable fraction of vegetable oils. The unsaponifiable fraction forms a minor, highly specific part of a vegetable oil, and can be used as an indicator of genuineness. The column set used consisted of a low-polarity first dimension, and a medium-polarity secondary one, both characterized by a high thermal stability. The use of dual detection enabled the attainment of both mass spectral information and relative % FID data. The complexity of the fingerprint, generated by the unsaponifiable fraction, fully justified the employment of the two-dimensional GC technology. Furthermore, two other GC×GC benefits contributed greatly to the attainment of promising results, namely sensitivity enhancement and the formation of grouptype patterns. The method herein proposed could potentially open a new opportunity for the more in-depth knowledge of the unsaponifiable fraction of vegetable oils.

Qualitative and quantitative analysis of the unsaponifiable fraction of vegetable oils by using comprehensive 2D GC with dual MS/FID detection

F. A. Franchina;P. Dugo;
2013

Abstract

The present investigation is focused on the development of a comprehensive two-dimensional GC (GC×GC) method, with dual MS/FID detection, for the qualitative and quantitative analysis of the entire unsaponifiable fraction of vegetable oils. The unsaponifiable fraction forms a minor, highly specific part of a vegetable oil, and can be used as an indicator of genuineness. The column set used consisted of a low-polarity first dimension, and a medium-polarity secondary one, both characterized by a high thermal stability. The use of dual detection enabled the attainment of both mass spectral information and relative % FID data. The complexity of the fingerprint, generated by the unsaponifiable fraction, fully justified the employment of the two-dimensional GC technology. Furthermore, two other GC×GC benefits contributed greatly to the attainment of promising results, namely sensitivity enhancement and the formation of grouptype patterns. The method herein proposed could potentially open a new opportunity for the more in-depth knowledge of the unsaponifiable fraction of vegetable oils.
2013
Tranchida, P. Q.; Salivo, S.; Franchina, F. A.; Bonaccorsi, I.; Dugo, P.; Mondello, L.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11392/2456437
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