Determination of diglycerides in virgin olive oils,salami and cheese by solid phase extraction

The capillary column coated with a polar stationary phase stable at high temperature was applied to separate dyglicerides on the basis of their molecular weight, tha unsaturation degree of fatty acids and their position on the glyserol molecule.The solid phasa extraction (SPE) with cartridges of amino phase were used to achieve the separation of lipids into polar and no polar fraction, before GLC analyses. This method was applied to virgin olive oil, salami and cheese samples from which the repeatability was assessed;the recovery was determined in olive oil and salami fat samples.