1,721,125 research outputs found
La composizione dei lipidi della drupa di olivo durante la maturazione. Nota I. I lipidi e gli acidi totali
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La composizione dei lipidi della drupa di olivo durante la maturazione. Nota II. La frazione insaponificabile
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Metodi di analisi delle variazioni indotte alle sostanze grasse dai trattamenti termici
No full textThe analytical evaluation of the extent of the modifications induced by thermal treatments on edible fats is a problem of primary importance in lipochemistry. The determinations usually carried out in control laboratories, such as peroxide value, and benzidine or anisidine values, appears totally inadequate to the purpose. The possibility of determining the amount of evolution compounds of the primary oxidation products - the hydroperoxides - is discussed, and a systematic analytical procedure is proposed
Rapid HPLC analysis of triacylglycerols by isocratic elution and light scattering detection
No full textAn HPLC method suitable for rapid triacylglycerol analysis by revers phase elution is describe. A Spherisorb column ( 15 cm x 4,6 mm I.D.) with 3 um particle size and C18 stationary phace with 12% carbon loading was used. Alution was scared out under isocratic conditions ( acetone, aceto nitrile and Diethyl ether were used as solvent mixure) and Light Scattering Detector was employed. In addition to being rapid ( 15 min for olive oil) the proposed method shows good repeatability and it may represent suitable technique to charaterize addible fact substances and to determine standards for quality control of fact containing foods
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