Reversed-phase HPLC fir determination of chocolate cocoa butter authenticity
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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Part B. Analytical approaches for identification and determination // Food Chemistry. –
1998. – V.62. – P. 99–108.
2 Çağınd Ö.. Ötleş S. The health benefits of chocolate enrichment with dried fruits //
Acta Sci. Pol.. Technol. Aliment. – 2009. - V.8. – P. 63-69.
3 Полякова Д. Какао в фармации. История и современность. // Аптека. – 2010. - №
765. - С. 566.
4 Modern techniques for food authentification / Ed. Da-Wen Sun. Elsevier Inc. 2008. –
P. 393.
5 Hernandez B.. Castellote A.I. Triglyceride analysis of cocoa beans from different
geographical origins // Food Chemistryю – 1991. – V.41. – P. 269–276.
6 Dionisi F., Golay P.-A., Hug B., Baumgartner M., Callier P., Destaillats F.
Triacylglycerol analysis for the quantification of cocoa butter equivalents (CBE) in
chocolate: Feasibility study and validation // J. Agric. Food Chem. – 2004. – V.52. – P.
1835-1841.
7 Lísa M., Holčapek M. Triacylglycerols profiling in plant oils important in food
industry, dietetics and cosmetics using high-performance liquid chromatography–
atmospheric pressure chemical ionization mass spectrometry // J. Chromatogr. A. – 2008. –
V.1198–1199. – P. 115–130.
8 Guyon F., Absalon Ch., Eloy A., Salagoity M.H., Esclapez M., Medina B. Comparative
study of matrix-assisted laser desorption ionization and gas chromatography for
quantitative determination of cocoa butter and cocoa butter equivalent triacylglycerol
composition // Rapid Commun. Mass Spectrom. – 2003. – V.17. – C. 2317–2322.
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обращено-фазовой ВЭЖХ с рефрактометрическим детектированием для обнаружения фальсификации сливочного масла. // Методы оценки соответствия. –
2007. - №6. – С. 10-
Published
2019-11-20
How to Cite
Indina, I. V., Turtygin, A. V., Deineka, V. I., & Deineka, L. A. (2019). Reversed-phase HPLC fir determination of chocolate cocoa butter authenticity. Sorbtsionnye I Khromatograficheskie Protsessy, 13(1). Retrieved from https://journals.vsu.ru/sorpchrom/article/view/1591
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Статьи
