The Use Of Hplc To Separate Triglycerides In Confectionery Fats Using Ultra Violet Detection

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Abstract
The triglycerides of confectionery fats have been separated by reverse phase HPLC using mixtures of either acetonitile and tetrahydrofuran or acetonitrile and methyl tertiary butyl ether using UV detection at 237 nanometres. The method has been applied to samples of cocoa butter, cocoa butter equivalents, milk fat and other vegetable fats. The fat from a milk chocolate has been separated by the above system.