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  • 1
    Electronic Resource
    Electronic Resource
    Determination of the triglyceride composition of grapes by HPLC (1988)
    Springer
    Chromatographia 25 (1988), S. 609-612 
    Details
    ISSN: 1612-1112
    Keywords: Column liquid chromatography ; Gas chromatography ; Triglyceride composition of grapes ; Identification system
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Summary The triglyceride composition of the Tempranillo grape (Vitis vinifera) has been examined by a combination of HPLC and GLC. To identify the triglycerides, equations were applied relating log k′ with the molecular variables: equivalent carbon number, chain length and number of double bonds in each of the fatty acids in the glycerides. Ten triglycerides were found, the principal ones being trilinolein (35.75%), dilinoleyl-olein (21.03%) and dilinoleyl-palmitin (17.02%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02327656
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  • 2
    Electronic Resource
    Electronic Resource
    Determination of triacylglycerol composition of idiazabal cheese (1998)
    Springer
    Chromatographia 47 (1998), S. 579-586 
    Details
    ISSN: 1612-1112
    Keywords: Gas chromatography ; Column liquid chromatography ; Ewe's cheese ; Triacylglycerols
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Summary Triacylglycerols from Idiazabal cheese fat were analysed by high-performance liquid chromatography (LC) with a non-linear gradient of acetone in acetonitrile and a light-scattering detector. Molecular species of triacylglycerols were predicted by a simple and a multiple linear regression analysis of logk of the LC peaks and molecular variables such as equivalent carbon number of the possible triacylglycerol, chain length and number of double bonds of each fatty acid of the triacylglycerol. Predicted results were confirmed by gas chromatographic analysis of the fatty acids in the LC peaks. The main triacylglycerols of Idiazabal cheese fat contained butyric acid, butyroyl-dipalmitin, butyroyl-myristoyl-palmitin and butyroyl-palmitoyl-olein. The most abundant triacylglycerols were those with even partition numbers of 36, 34 and 38.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02467499
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    Paper (German National Licenses)
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