In this article:

A rapid method for the detection and determination of mineral oil on dried grapes, previously dressed with oil to prevent stickiness, is described.

The oil is extracted with cold chloroform, then separated and detected by thin layer chromatography.

The smallest detectable amount is 0.5 µg. of oil on the chromatogram or 0.01 %. on the dried fruit.

Rapid Detection and Determination of Mineral Oil on Dried Fruit by Thin Layer Chromatography

1964, Journal of Argicultural and Food Chemistry, vol 12, issue 3, month 5, pages 266 – 267

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