Determination of tocopherols in oils and oil content products with the method of high-performance liquid chromatography
2007
Efimenko, S.G., The V.S. Pustovoyt All-Russia Research and Development Inst. of Oil–Producing Crops, Krasnodar (Russian Federation) | Levchiuk, I.V. | Kishenko, V.A., National Univ. of Food Technologies, Kiev (Ukraine)
Fats, oils, fat-and-oil products are widely used in a human food. These are high energy products which have the big physiological value. They are used for preparation of culinary dishes, manufacturing of canned food, in the food-processing industry and is direct in food. Quality of raw material and technology of their manufacture concern to the factors which cause sphere of use of vegetable oils. Among parameters of quality of oil the important role is allocated to the maintenance of fat-soluble vitamins. Known chemical and physically-chemical methods of vitamins determination are based on their individual properties. Determination of vitaminous products by traditional methods is connected with greater difficulties, the analysis long in time and demands use of several individual techniques. The high-performance liquid chromatography last years has taken an appropriate place in analytical laboratories as a convenient method of the quantitative analysis. The usage of this method for simultaneous qualitative and quantitative determination of fat-soluble vitamins at their joint presence enables to reduce labor input of the analysis in comparison with traditional chemical and physically-chemical methods.
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