[Identification of nutritious vegetable oils by their triglyceride composition].
Three criteria have been suggested for the identification of food vegetable oils: the ratio of the summary area of triglyceride peaks and the summary area of the reference peaks; a set of peaks of critical pairs of oil triglycerides and their relationship expressed as the percent of the maximum peak. To prove the correctness of the identification a previously known oil is analyzed and its characteristics are compared to those of the oil under study. A mixture of saturated triglycerides with equivalent carbon numbers 30-56 is used as a reference one. A total of 16 vegetable oils have been identified with the use of the method suggested.
Liapkov
B G
BG
Melamed
D B
DB
Voinov
D I
DI
Vladimirskaia
R A
RA
Filatova
L I
LI
D002849:Chromatography, Gas / Q000379:methods; D004041:Dietary Fats / Q000032:analysis*; D006801:Humans; D009753:Nutritive Value; D010938:Plant Oils / Q000032:analysis*; D014280:Triglycerides / Q000032:analysis*
D004041:Dietary Fats; D010938:Plant Oils; D014280:Triglycerides
Identifikatsiia pishchevykh rastitel'nykh masel po triglitseridnomu sostavu.