Separation of C2--C18 Free Fatty Acids in Dairy Products by Dual Column PTGC

The possibilities of the separation of C2–C18 fatty acids in milk products were studied by using PTGC. Impregnating materials PEGS, PEG 20 M, BDS, NPGS, CHDMS, PEGA, R 400 (with the addition of phosphoric acid) were tested for the separation of fatty acids without esterification. BDS, R 400 and PEGA proved to be the best for the separation of C2–C18 fatty acids (including branched and unsaturated fatty acids.) Chromatograms of fatty acids in butter fat and free fatty acids in ripened Romadoure cheese are presented.