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A new concept for determining triglyceride composition of fats and oils by liquid chromatography
Author(s) -
Takahashi K.,
Hirano T.,
Zama K.
Publication year - 1984
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636257
Subject(s) - triglyceride , rapeseed , linseed oil , chemistry , food science , palm oil , composition (language) , chromatography , olive oil , matrix (chemical analysis) , biochemistry , cholesterol , linguistics , philosophy
The matrix concept was used to characterize the chromatographic rules in the elution of molecular species of triglyceride. To prove the hypothesis experimentally, cacao butter, palm oil, linseed oil, olive oil, rapeseed oil and triglyceride of “Ogonori” ( Gracilaria verrucosa ) were examined. A matrix model was suggested to help determine the individual molecular species of naturally occurring triglycerides.