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Analysis of Common Antioxidants in Edible Oil with the Flexar FX-15 System Equipped with a PDA Detector
24 Nov 2012Oxidized oils cause foul odor and rancidity in food products. Phenolic antioxidants and ascorbyl palmitate are commonly used in food to prevent the oxidation of oils. This application note from PerkinElmer presents a UHPLC method for the analysis of edible oils to determine the type and amount of ten different antioxidants. The Flexar FX-15 UHPLC and Restek Ultra II C18, 1.9 µm 50 x 2.1 mm column resolved all antioxidants in about three minutes.
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UHPLC and HPLCHigh performance liquid chromatography (HPLC) and ultra high performance liquid chromatography (UHPLC), also known as UPLC, are analytical techniques used to separate, identify and quantitate components of complex mixtures including biological samples such as proteins and lipids as well as chemical mixtures of pesticides, drugs and oils. Both techniques are liquid chromatographic methods but differ by operating pressures (HPLC < 6000 psi < UHPLC ). Components of HPLC and UHPLC systems include columns, detectors, pumps, autosamplers and column heaters. Explore a range of UHPLC and HPLC columns for your specific sample needs including reverse phase, normal phase, ion exchange, HILIC, ion exclusion and size exclusion columns. For more specialized HPLC, explore FPLC, countercurrent LC and simulated moving bed systems. Find the best UHPLC and HPLC equipment in our peer reviewed product directory: compare products, check customer reviews and receive pricing direct from manufacturers.Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.AntioxidantOxidationFood TestingFood testing refers to a variety experiments including PCR, mass spectrometry, processing, QuEChERS, analyzing and Kjeldahl.