Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques

Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques

A study was carried out to compare partial acylglycerols of lard with those of chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analysis–Isotope Ratio Mass Spectrometry (EA-IRMS). Mono- (MAG) and di-(DAG) acylglycerols of animal fats were prepared...

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Bibliographic Details
Main Authors: A. N. Nina Naquiah, J. M.N. Marikkar, M. Shuhaimi
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2016-06-01
Series:Grasas y Aceites
Subjects:
animal fat derivatives
dag
ea-irms
gc-ms
mag
partial acylglycerols
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1602

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http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1602

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