title: [Identification of nutritious vegetable oils by their triglyceride composition].
abstract: 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.
authors.forename: B G
authors.initials: BG
authors.lastname: Liapkov
authors.forename: D B
authors.initials: DB
authors.lastname: Melamed
authors.forename: D I
authors.initials: DI
authors.lastname: Voinov
authors.forename: R A
authors.initials: RA
authors.lastname: Vladimirskaia
authors.forename: L I
authors.initials: LI
authors.lastname: Filatova
mesh_terms: D002849:Chromatography, Gas / Q000379:methods; D004041:Dietary Fats / Q000032:analysis*; D006801:Humans; D009753:Nutritive Value; D010938:Plant Oils / Q000032:analysis*; D014280:Triglycerides / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D010938:Plant Oils; D014280:Triglycerides
vernacular_title: Identifikatsiia pishchevykh rastitel'nykh masel po triglitseridnomu sostavu.