期刊
JOURNAL OF CHROMATOGRAPHY A
卷 881, 期 1-2, 页码 131-148出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(00)00389-7
关键词
vegetable oils; food analysis; reviews; hydrocarbons; polynuclear aromatic hydrocarbons; phenolic compounds; pigments; glycerides; phospholipids; lipids; vitamins; triterpenic acids
The main group of minor constituents belonging to vegetable oils are reviewed. Their importance in the characterization, origin and detection of oil mixtures are considered. Also, the determination of these minor components is of great value in establishing the oil quality and their genuineness. The most commonly used procedures (including the Official methodologies) normally applying chromatographic techniques are reviewed. The interference of each component within the determination of the other minor constituents are discussed. Furthermore, novel procedures for determining those compounds are also presented. (C) 2000 Elsevier Science B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据