Abstract
Soya, ayçiçek, mısır ve zeytinyağlarının gliserit yapıları, kütle dedektörü (ELSD) bağlı karşıt faz yüksek performans sıvı kromatografisi (RP-HPLC) ve enzimatik metot kullanılarak tespit edilmiş ve sonuçlar kıyaslanmıştır. Bulgulara göre, her iki yöntemle elde edilen sonuçlar arasında büyük farklılıklar yoktur. Ancak RP-HPLC ile bazı gliserit pikleri ve izomerleri ayrılamazken, enzimatik metot ta bazı yağ asitleri açısından duyarsız bulunmuştur.
Keywords
Abstract
Triglyceride structures of four different vegetable oils (soybean, sunflower, corn and olive oils) were determined by reversed phase high performance liquid chromatography (RP-HPLC) equipped with evaporative light scattering detector (ELSD) and the results were compared with those obtained by enzymatic method. According to the results, there are not considerable differences between the results obtained by both methods. However, some glyceride peaks and isomers were not able to be separated by RP-HPLC and enzymatic method was not found sensitive to some fatty acids.
Keywords
Details
| Primary Language | Turkish |
|---|---|
| Authors | |
| Publication Date | December 1, 1997 |
| IZ | https://izlik.org/JA74HM75GT |
| Published in Issue | Year 1997 Volume: 22 Issue: 6 |
Cite
GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).