Hplc lipids thesis
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Analysis of Tocopherols and Tocotrienols by HPLC
Analysis of Lipids by High Performance Liquid Chromatography | SpringerLink
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No document with DOI "10.1.1.843.6568"
When considering necessary food testing protocols to ensure both food safety and nutritional composition, one area of interest is lipid analysis. Lipids including fatty acids , triglycerides , waxes, steroids , and phospholipids play important biological functions and are used in cooking and food production. In terms of analysis, primary reasons for lipid characterization and quantification include maintaining accurate labeling, ensuring food quality, recognizing and preventing lipid oxidation, detecting adulteration and optimizing processing. The actual process of lipid analysis can be complicated by virtue of the characteristics of the lipids themselves. Gas chromatography may be used, but many lipids must be derivatized prior to separation and detection.
The evaporative light scattering detector enables the detection and quantitation of all relatively non-volatile lipids. The mixtures of polar and non-polar lipids were separated in one run, in 20 to 25 minutes on Silica Si columns, using consecutive gradients of pentane to diethylether, to chloroform, to methanol containing a large concentration of ammonia. The flexibility of the method is illustrated by the change in elution patterns following the treatment of the packing material by ammonia. For example, the elution order of phosphatidyl inositol and phosphatidyl choline is reversed and the separation of the former compound from phosphatidyl serine, which is generally difficult, is now accomplished readily. Similar records in OSTI.
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