The profile of tocochromanols in selected dairy products with addition of plant oils
2009
Pikul, J.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Technologii Mleczarstwa | Nogala-Kalucka, M. | Siger, A.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Biochemii i Analizy Zywnosci
The aim of this study was to characterize tocochromanols (tocopherols-T and tocotrienols-T3) in selected dairy products - rennet ripening cheese products with addition of plant oils. The analysis was based on 36 products bought in supermarkets in Poznan (Poland) and those obtained directly from the manufacturers. The first step in this research was elaboration of the effective extraction of fats. The Rose-Gottlieb method was used. Next, the HPLC method was applied for qualitative and guantitative analyses of tocopherol homologous. Original cheese was characterized by the presence of alpha-T only. Analysis of tocochromanols in 30 cheese samples showed 4 being adulterated: all forms of tocopherols and tocotrienols (alpha, beta, gamma, and delta) were present
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