期刊
QUIMICA NOVA
卷 32, 期 4, 页码 849-854出版社
SOC BRASILEIRA QUIMICA
DOI: 10.1590/S0100-40422009000400005
关键词
lipids; methods of extraction; lipids quality
Methodologies of extraction of lipids from chicken breast and oats flakes were evaluated: Soxhlet, Folch et al., Bligh & Dyer and Hara & Radin. For chicken breast, the methods Soxhlet, Folch et al. and Bligh & Dyer presented the highest yields in total lipids. With oat flakes, the methods Soxhlet and Bligh & Dyer presented higher yields than the Hara & Radin and Folch et al. The Soxhlet method affected the quality of the lipid fraction in both samples. Extracted lipid components were separated by thin layer chromatography, the chloroform-methanol based was more efficient to extract the neutral and polar lipids.
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