The use of thin layer chromatography for fractionation of lipids in cheese matrix

This bachelors thesis is focused on the use of thin layer chromatography for fractionation of lipids in the cheese matrix. Milk fat, lipids, fatty acids, the possibility of determination of lipid compounds, thin-layer chromatography and gas chromatography are characterized in theoretical part. In the experimental part the conditions for the fractionation of lipids using thin layer chromatography were optimized, selected validation parameters were evaluated, lipid fractions obtained from the solid-phase extraction were verified and fatty acids in lipid fractions in the sample of processed cheese were quantified. The method according to ISO 1735 was chosen for extraction of lipids from the samples. Lipids fractionation was performed on commercially available plates for thin-layer chromatography. The method accrording to ISO 5509 using methanol solution of boron trifluoride as catalyst was chosen for the esterification of fatty acids. The resulting methyl esters were determined by gas chromatography with FID detection