高速液体クロマトグラフィ-を用いた牛肉脂質のトリグリセリド組成に関する研究〔英文〕
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概要
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Triglyceride fraction was separated from beef lipid by liquid chromatographies on Bio-beads SX-2 and on Sephadex LH-20 and fractionated into six groups by reverse phase high-performance liquid chromatography (HPLC). The triglyceride and fatty acid compositions of six fractions were determined by GLC.<BR>The beef lipid contained at higher concentrations C-50, C-52, and C-54 triglycerides having partition numbers of 46, 48, and 50. The fatty acid compositions of these triglyeerides were mainly composed of C<SUB>18 : 1</SUB> and C<SUB>16 : 0</SUB> fatty acids.<BR>From these results, the possible fatty acid combinations of major triglycerides of beef lipid were estimated to be (1×C<SUB>16 : 0</SUB>, 2×C<SUB>18 : 1</SUB>;33.2%), (1×C<SUB>18 : 0</SUB>, 2×C<SUB>18 : 1</SUB>;10.1%), (3×C<SUB>18 : 1</SUB>;9.1%), and (1×C<SUB>16 : 0</SUB>, 1×C<SUB>18 : 0</SUB>, 1×C<SUB>18 : 1</SUB>;8.1%).
- 日本油化学会の論文
著者
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和田 俊
Tokyo University of Fisheries, Department of Food Science and Technology
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小泉 千秋
Tokyo University of Fisheries, Department of Food Science and Technology
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滝口 明秀
Tokyo University of Fisheries, Department of Food Science and Technology
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野中 順三九
Tokyo University of Fisheries, Department of Food Science and Technology