Analytes
palmitic acid
Palmitic acid is a naturally occurring fatty acid also produced commercially from palm and coconut oil. It is used is soaps, cosmetics and food additives. It is most often measured using HPLC, GC/FID and GC/MS.
palmitic acid: CAS No. 57-10-3, C16H32O2, molecular weight 256.43, melting point 61.8°C, density 0.85gm/mL, vapor pressure 0.00mm Hg at 25°C, non flammable, slightly water soluble is a white crystalline solid, a naturally occurring fatty acid component of animal fats and vegetable oils and fats, including olive oil. Palmitic acid is commercially produced by the hydrolysis of palm, tallow or coconut oil followed by fractional distillation. It is a saturated fatty acid used in the manufacture of soaps, cosmetic formulations, food-grade additives waterproofing agents, lube oils, metallic palmitates and non-drying oil (surface coatings). It is most frequently measured in commercial preparations and the bulk commodity using reversed phase HPLC, GC/FID and GC/MS.
To detect adulteration of olive oil with vegetable oil by measuring triglycerides, a reversed phase HPLC procedure with ELSD detection was developed.
Egg Yolk Phospholipids by Normal Phase HPLC/ELSDEgg yolk phospholipids were separated by normal phase HPLC/ELSD.
Fatty Acids by HPLC/ELSDThe determination of fatty acids by reversed phase HPLC with ELSD detection was found to be superior to that by UV detection. Analytical-bore columns with flow splitters were found to produce equivalent results when narrow-bore columns were not available
Underivatized C14-C18 Fatty Acids by HPLC/ELSDSix underivatized fatty acids were separated by reversed phase HPLC/ELSD.
