1. Determination of minor constituents
The unsaponifiable fraction generally represents 2 to 10% of fats. It is made up of a number of families of chemical compounds (hydrocarbons, tocopherols, tocotrienols, phytosteroids, phenolic compounds, pigments, etc.), each comprising a greater or lesser number of constituents. Analysis of the components of each family generally requires prior fractionation of the unsaponifiable matter.
1.1 Obtaining and determining unsaponifiable matter content
The fatty substance is saponified by boiling ethanolic potassium hydroxide. The unsaponifiable matter is extracted with diethyl ether (diethyl ether, diethyl ether) or hexane. The solvent is evaporated and the residue is weighed after drying to determine its content.
The existence of two standards...
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Determination of minor constituents
Quality parameters
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