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Evaluation of the purity of vitamin a oil-based preparations by thin-layer chromatography

✍ Scribed by O. V. Checheta; E. F. Safonova; A. I. Slivkin; G. A. Ogol’

Publisher
Springer
Year
2008
Tongue
English
Weight
72 KB
Volume
42
Category
Article
ISSN
0091-150X

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✍ Vidaud, Z. ;Izquierdo, D. ;Garcíaroché, M. O. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 245 KB 👁 1 views

The level of oxidized compounds can be taken as an indicator of the sanitary quality of frying fats. The determination of oxidized fatty acids (insoluble in petroleum ether) is time consuming and not very accurate. In this paper a new method is reported, based on thin-layer chromatographic separatio