Direct detection of free fatty acids in edible oils using supercritical fluid chromatography coupled with mass spectrometry

Food Chemistry

Volumn 170, Issue , 2015, Pages 463-469

  Qu, Shuping ^a   Du, Zhenxia ^a   Zhang, Yun ^a  

^a BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

Author keywords

Edible oil; Free fatty acid; Supercritical fluid chromatography

Indexed keywords

EDIBLE OIL; FATTY ACID; OIL; VEGETABLE OIL;

ARTICLE; ELECTROSPRAY MASS SPECTROMETRY; FATTY ACID ANALYSIS; FLOW RATE; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; QUADRUPOLE MASS SPECTROMETRY; SIGNAL NOISE RATIO; SUPERCRITICAL FLUID CHROMATOGRAPHY; CHEMISTRY; DEVICES; FOOD HANDLING; PROCEDURES; REPRODUCIBILITY; TEMPERATURE;

CHROMATOGRAPHY, SUPERCRITICAL FLUID; FATTY ACIDS, NONESTERIFIED; FOOD TECHNOLOGY; OILS; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TEMPERATURE;

EID: 84908130834     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.043     Document Type: Article

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