ISSN:
0935-6304
Keywords:
Liquid chromatography
;
Reversed phase mode
;
Triglycerides
;
Brominated triglycerides
;
Cocoa butter, cocoa butter equivalents
;
Chemistry
;
Analytical Chemistry and Spectroscopy
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
Notes:
The structure determination of triglycerides by RP HPLC is discussed, and the importance of temperature and mobile phase composition demonstrated. The formation of brominated triglycerides followed by RP HPLC analysis allows rapid determination of cocoa butter equivalents (CBE ) in cocoa butter and chocolate products.
Additional Material:
26 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/jhrc.1240060303
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