A Simple and Direct Procedure for the Evaluation of Triglyceride Composition of Cocoa Butters by High Performance Liquid Chromatography ‐ A Comparison with the Existing TLC‐GC Method
V. K. S. Shukla, W. Schiøtz Nielsen, Walther Batsberg
Fette Seifen Anstrichmittel
Abstract
Abstract A high performance liquid chromatography (HPLC) method for the separation of triglycerides in cocoa butters at nanogram sensitivity is described. This procedure is based on UV detection at 220 nm. This study demonstrates the feasibility of using UV detection system for the quantitation of triglycerides employing a chromatographic separation system coupled with stop flow technique. HPLC analysis of triglycerides from various cocoa butters compared well with values obtained by existing TLC‐GC method. This appears to represent the first report to describe the quantitative analysis of triglycerides employing short wavelength UV detection. The rapid quantitative analysis of triglycerides by HPL C holds promise in the qualitative evaluation of cocoa butters.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
HPLC used for separation of triglycerides in cocoa butters
“A high performance liquid chromatography (HPLC) method for the separation of triglycerides in cocoa butters at nanogram sensitivity is described. This procedure is based on UV detection at 220 nm.”
HPLC compared with TLC‐GC method
“HPLC analysis of triglycerides from various cocoa butters compared well with values obtained by existing TLC‐GC method.”