## Abstract Triacylglycerols (TAG) are the most important group of compounds present in vegetable oils. These biomolecules, determining the physical, chemical and nutritional properties of the oils, are considered to be good fingerprints for quality and authenticity control. Therefore, TAGs charact
Flow gradients in the HPCL analysis of triacylglycerols in fats and oils
✍ Scribed by Aitzetmüller, Kurtz
- Publisher
- John Wiley and Sons
- Year
- 1990
- Tongue
- English
- Weight
- 318 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0935-6304
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
The use of infrared spectroscopy in the study of fats and oils is reviewed. The importance of the mid-infrared region in the study of lipids is shown. Di †erences between dispersive and Fourier-transform infrared techniques are commented on and the experimental methods used in the handling of oil an
## Abstract A blend of rapeseed and butter oil was transesterified using immobilized __Thermomyces lanuginosus__ lipase (Lipozyme® TL IM) as catalyst. The reaction was followed by reversed‐phase HPLC and the triacylglycerol peaks were tentatively identified from their elution times by calculating e