ISO 29822-2:2026
Vegetable fats and oils — Determination of the content and relative amounts of 1,2- and 1,3-diacylglycerols Part 2: Isolation by solid phase extraction (SPE) Published (Edition 1, 2026)
Vegetable fats and oils — Determination of the content and relative amounts of 1,2- and 1,3-diacylglycerols Part 2: Isolation by solid phase extraction (SPE) Published (Edition 1, 2026)
Referenced standards
PREVIEW
Vegetable fats and oils — Determination of the content and relative amounts of 1,2- and 1,3-diacylglycerols Part 2: Isolation by solid phase extraction (SPE) Published (Edition 1, 2026)
Vegetable fats and oils — Determination of the content and relative amounts of 1,2- and 1,3-diacylglycerols Part 2: Isolation by solid phase extraction (SPE) Published (Edition 1, 2026)
Abstract
This document specifies the determination of the absolute value of diacylglycerols as well as the degree of isomerization of diacylglycerols in vegetable fats and oils. 1,2-diacylglycerols are transformed to the more stable 1,3-isomers during storage or due to acidic catalysed reaction.
NOTE Results obtained using this document have not been compared with results obtained using ISO 29822.