Reversed-phase HPLC fir determination of chocolate cocoa butter authenticity

Authors

  • Irina V. Indina magistrant, Belgorod State University, Belgorod, e-mail: irinasaenko_25@mail.ru
  • Alexander V. Turtygin post-graduate, General Chemisty chair, Belgorod State University, Belgorod
  • Victor I. Deineka Dr.Sci. (Chemistry), professor, Belgorod State University, Belgorod
  • Ludmila A. Deineka Ph.D. (Chemistry) Belgorod State University, Belgorod, е-mail: deineka@bsu.edu.ru

Keywords:

chocolate, cocoa butter, authenticity determination, HPLC, vector model.

Abstract

Reversed-phase HPLC has been applied for authenticity determination of cocoa butter in
chocolate and glaze of chocolates. It has been shown that in some cases qualitative consideration of
relative areas of peaks of the three main triacylglycerols (oleate-dipalmitate, OP2; oleate-palmitatesrearate,
OPS; oleate-distearate, OS2) is just enough to solve the problem. For quantitate calculation the
vector model is proposed, - namely the angle between two vectors in the three-dimensional space based
upon mole portions of OP2, OPS and OS2 for the oil under investigation and for original cocoa butter.

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Published

2019-11-20

Issue

Vol. 13 No. 1 (2013): Sorbtsionnye i Khromatograficheskie Protsessy

Section

Статьи

How to Cite

Reversed-phase HPLC fir determination of chocolate cocoa butter authenticity. (2019). Sorbtsionnye I Khromatograficheskie Protsessy, 13(1). https://journals.vsu.ru/sorpchrom/article/view/1591

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