Rapid analytical procedure for determination of mineral oils in edible oil by GC-FID

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3993-3999

  Wrona, Magdalena ^a   Pezo, Davinson ^a   Nerin, Cristina ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Edible oil; GC FID; Mineral oil; Sample treatment; Sulphuric acid impregnated silica gel

Indexed keywords

CHROMATOGRAPHY; COLUMN CHROMATOGRAPHY; FATTY ACIDS; GAS CHROMATOGRAPHY; GAS GENERATORS; HEXANE; MINERAL OILS; MINERALS; OILS AND FATS; OLIVE OIL; SILICA; SILICA GEL; SULFURIC ACID;

ANALYTICAL PROCEDURE; DETECTION LIMITS; FLAME IONISATION DETECTOR; GC-FID; QUANTIFICATION LIMIT; SAMPLE TREATMENT; SPIKED SAMPLES; SULPHURIC ACID-IMPREGNATED SILICA GELS;

CHEMICAL ANALYSIS;

EDIBLE OIL; FATTY ACID; HEXANE; MINERAL OIL; OLIVE OIL; SILICA GEL; SULFURIC ACID; VEGETABLE OIL;

ANALYTIC METHOD; ARTICLE; COMBUSTION; FLAME IONIZATION DETECTOR; GAS CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION;

EDIBLE OIL; GC-FID; MINERAL OIL; SULPHURIC ACID-IMPREGNATED SILICA GEL SAMPLE TREATMENT;

CHROMATOGRAPHY, GAS; DISCRIMINANT ANALYSIS; FOOD CONTAMINATION; LIMIT OF DETECTION; MINERAL OIL; PLANT OILS;

EID: 84884604047     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.091     Document Type: Article

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