Edible Oil Adulteration by HPLC/ELSD

Application Notes

Edible Oil Adulteration by HPLC/ELSD

To detect adulteration of olive oil with vegetable oil by measuring triglycerides, a reversed phase HPLC procedure with ELSD detection was developed.

Edible Oil Adulteration, Alltech Application Note 0056E, March 29, 2004.

To detect adulteration of olive oil with vegetable oil by measuring triglycerides, a reversed phase HPLC procedure with ELSD detection was developed. Triglycerides in pure extra virgin olive oil, vegetable oil, a common adulterant of olive oils and a 50:50 mixture of the two oils were separated by gradient elution in around 15 minutes by reversed phase HPLC on an Alltima C18, 3µm, 250 x 4.6mm column (Part No. 81387) using methylene choride/acetonitrile and were detected by evaporative light scattering using an Alltech Model 2000 (Evaporative Light Scattering Detector.)

The fatty acids capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid (O), linoleic acid (L) and linolenic acid when combined together produce various triglycerides. The HPLC separations showed that the vegetable oil adulteration could be easily detected by the presence of the triglyceride trilinolein (LLL) that is significant in vegetable oil and the reduced presence of triolein (OOO) which is significant in olive oil.

In ELSD, the mobile phase is first evaporated. Solid particles remaining from the sample are then carried in the form of a mist into a cell where they are detected by a laser.