FAST QUANTITATIVE-ANALYSIS OF SOYBEAN OIL IN OLIVE OIL BY HIGH-TEMPERATURE CAPILLARY GAS-CHROMATOGRAPHY

Analysis of glycerides has always been of great interest. especially t o the food industry. Several methods have been developed, and attempts to improve analytical conditions are prevalent. Among these methods, high-temperature capillary gas chromatography has received particular consideration because it rapidly provides a glyceride profile. In this paper, we discuss a method to identify and quantitate mixtures of oli ve and soybean oils with the intention of verifying the latter as an a dulterant of olive oils. The contamination of olive oil with soybean o il was detected by the presence of the triglyceride trilinolein, which does not exist in pure olive oil, although it is abundant in soybean oil. A calibration curve was constructed with several levels of contam ination, and the lowest amount of detectable soybean oil was determine d to be 4%.