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Determination of the structure of lecithins
Author(s) -
Blank M. L.,
Nutter L. J.,
Privett O. S.
Publication year - 1966
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02533005
Subject(s) - chemistry , lipidology , composition (language) , adduct , clinical chemistry , chromatography , fatty acid , organic chemistry , biochemistry , linguistics , philosophy
A method is described for the determination of the classes of lecithins in terms of unsaturated and saturated fatty acids based on a total fatty acid composition, the composition of the fatty acids in the β‐position, and the amount of disaturated class determined via mercuric acetate adduct formation. The accuracy of the method was determined on lecithins of known composition and the method was applied to lecithins isolated from milk serum and egg lipids, safflower and soybean oils.