دراسة تحليلية لتحديد غش الزبدة بالزيوت الغارية ممثلة بحمض الغار باستخدام الاستشراب الغازي

Abstract AR

The adulteration of an expensive fat like butter with less expensive fats represents healthy, economical and ethical problems, for that this study concentrated on the determination of butter adulteration with a specific kind of fats (lauric oils) which have virtual characteristics similar to butter’s that make it very easy to mixed with.

It has been depended in this study on gas chromatography to determinate the lauric acid levels for being presented almost 50% of total fatty acids in lauric oils.

This research has been studied the synergetic effects which happened from the addition of specific levels of lauric oils (2.5%-5%-10%-15%-20%) to a placebo samples of butter.

the results showed that the adulteration level of 5% is the minimum level of witch we can detect the butter adulteration with lauric oils using GC.

then this method has been applied on butter's samples from the local, Arabic and global market, and compare the results which revel no adulteration in this samples