Identification of the plant oil composition by chromatographic and spectral methods

This article presents the results of research by chromatographic and spectroscopic methods of fatty acid composition of vegetable oils which sold in the trading network of the Republic of Belarus, it also presents an assessment of their quality characteristics from the standpoint of modern views on food hygiene. It was found, that the vegetable oils include both saturated and unsaturated fatty acids with one or two double bonds. Two samples of sunflower oil was found in the analysis that do not meet the requirements of the quantitative content of oleic and linoleic acids. Quality counterfeits were also found among the tested olive oils. Fatty acid composition must be controlled continuously during production and use of vegetable oils, and especially mixtures thereof. The combination of spectroscopic and chromatographic methods allows obtaining detailed picture of analysis of the fatty acid content in oils