インスタントラーメン中の油脂の脂肪酸組成及びその特徴について

概要

論文の詳細を見る
Twenty-two kinds of oil samples extracted from instant Chinese noodles were analyzed on their composition of fatty acid methyl esters by GC. Four main fatty acids in the oil were 18 : 1,16 : 0,18 : 2,and 18 : 0,and another trace ones detected were 14 : 0,16 : 1,17 : 0,17 : 1,18 : 3+20 : 0,20 : 1,and 20 : 2. Constraction values of these four main fatty acids were used to evaluate and to calculate the difference among the six producing companies by a personal computer with the analytical method of principal component analysis. Samples were divided into three groups. The constraction values of company B was similar to that of the palm oil and another ones of companies A and E were also similar to that of the mixed oil with the ratio of 25 to 75 on the palm oil and lard.
公益社団法人日本薬学会の論文
1985-10-31