Analysis of Unsaponifiable Compounds of Edible Oils by Automated On-Line Coupling Reversed-Phase Liquid Chromatography−Gas Chromatography Using the Through Oven Transfer Adsorption Desorption Interface-Reference-Cited by-同舟云学术

Analysis of Unsaponifiable Compounds of Edible Oils by Automated On-Line Coupling Reversed-Phase Liquid Chromatography−Gas Chromatography Using the Through Oven Transfer Adsorption Desorption Interface

Published:2006-08-25 Issue:19 Volume:54 Page:6963-6968
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cortés Jose Manuel¹,Sánchez Raquel¹,Villén Jesús¹,Vázquez Ana¹

Affiliation:

1. Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain, and Escuela Universitaria de Magisterio de Albacete, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060956e

Reference30 articles.

1. Evaluation of olive oils through the fatty alcohols, the sterols and their esters by coupled LC-GC

2. Solid-phase extraction–thin-layer chromatography–gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols

3. Sterol and alcohol composition of Cornicabra virgin olive oil: the campesterol content exceeds the upper limit of 4% established by EU regulations

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