{"title":"乳脂的甘油三酯组成。1、柱气液色谱法分离甘油三酯","authors":"A.A.Y. Shehata, J.M. deMan, J.C. Alexander","doi":"10.1016/S0008-3860(71)74171-3","DOIUrl":null,"url":null,"abstract":"<div><p>Milkfat was separated into 17 major fractions by silicic acid column chromatography. The individual fractions were analyzed by GLC for glyceride and fatty acid composition. From the data obtained, the composition of the major triglycerides of the fractions was determined.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 2","pages":"Pages 61-67"},"PeriodicalIF":0.0000,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74171-3","citationCount":"12","resultStr":"{\"title\":\"Triglyceride Composition of Milk Fat. I. Separation of Triglycerides by Column and Gas-Liquid Chromatography\",\"authors\":\"A.A.Y. Shehata, J.M. deMan, J.C. Alexander\",\"doi\":\"10.1016/S0008-3860(71)74171-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Milkfat was separated into 17 major fractions by silicic acid column chromatography. The individual fractions were analyzed by GLC for glyceride and fatty acid composition. From the data obtained, the composition of the major triglycerides of the fractions was determined.</p></div>\",\"PeriodicalId\":100211,\"journal\":{\"name\":\"Canadian Institute of Food Technology Journal\",\"volume\":\"4 2\",\"pages\":\"Pages 61-67\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1971-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74171-3\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Institute of Food Technology Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0008386071741713\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Technology Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0008386071741713","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Triglyceride Composition of Milk Fat. I. Separation of Triglycerides by Column and Gas-Liquid Chromatography
Milkfat was separated into 17 major fractions by silicic acid column chromatography. The individual fractions were analyzed by GLC for glyceride and fatty acid composition. From the data obtained, the composition of the major triglycerides of the fractions was determined.
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