ISSN:
0935-6304
Schlagwort(e):
Liquid chromatography
;
Reversed phase mode
;
Triglycerides
;
Brominated triglycerides
;
Cocoa butter, cocoa butter equivalents
;
Chemistry
;
Analytical Chemistry and Spectroscopy
Quelle:
Wiley InterScience Backfile Collection 1832-2000
Thema:
Chemie und Pharmazie
Notizen:
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.
Zusätzliches Material:
26 Ill.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1002/jhrc.1240060303
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