[Methods of computing the content of individual fatty acids in food products].
Two ways of calculating the content of individual fatty acids in the foods based on the data of gas liquid and thin-layer chromatography (through average values calculation) or only on those of the first (through addition of standard) are advisable. Most reliable in the last case is addition of trimargarine as a standard. The evaluation of the calculation errors is given. A variation of acidic-alkaline methanolysis of fat and esterification of free fatty acids in a closed system is proposed. By using this procedure the yield of methyl esters of fatty acids forms 90 +/- 7 per cent.
D002849:Chromatography, Gas; D002855:Chromatography, Thin Layer; D005227:Fatty Acids / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D008055:Lipids / Q000032:analysis; D008433:Mathematics; D008970:Molecular Weight; D009821:Oils / Q000032:analysis
D005227:Fatty Acids; D008055:Lipids; D009821:Oils
Sposoby rascheta soderzhaniia individual'nykh zhirnykh kislot v pishchevykh produktakh.