Pregled bibliografske jedinice broj: 64062
Determination of Diglycerides in Virgin Olive Oil, Salami and Cheese by Solid Phase Extraction
Determination of Diglycerides in Virgin Olive Oil, Salami and Cheese by Solid Phase Extraction // Food technology and biotechnology, 33 (1995), 2-3; 97-101 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 64062 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Determination of Diglycerides in Virgin Olive Oil, Salami and Cheese by Solid Phase Extraction
Autori
Koprivnjak, Olivera ; Bertacco, Giovanna ; Boschelle, Ornella ; Conte, Lanfranco
Izvornik
Food technology and biotechnology (1330-9862) 33
(1995), 2-3;
97-101
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
diglycerides ; olive oil ; salami ; cheese ; solid phase extraction
Sažetak
The capillary column coated with a polar stationary phase stable at high temperature was applied to separate digycerides on the basis of their molecular weight, the unsaturation degree of fatty acids and their position on the glycerol molecule. The solid phase extraction (SPE) with catridges of amino phase were used to achieve the separation of lipids into polar and non polar fraction, before GLC analyses. This method was applied to virgin olive oil, salami and cheese samples from which the repeatability was assessed ; the recovery was determined in olive oil and salami fat samples.
Izvorni jezik
Engleski
