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Supercritical fluid chromatographic analysis of fish oils

Published:1994-04 Issue:4 Volume:71 Page:355-359
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Staby Arne¹,Borch-Jensen Christina¹,Balchen Steen²,Mollerup Jørgen¹³

Affiliation:

1. Department of Chemical Engineering, DTH; Lyngby DK-2800 Denmark

2. Project Fish Oil, Technological Laboratory; Danish Ministry of Fisheries, DTH; Lyngby DK-2800 Denmark

3. ; The Technical; University of Denmark, Department of Chemical Engineering; Building 229 Lyngby DK-2800 Denmark

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference28 articles.

1. Cod lipids, solvent systems and the effect of fatty acid chain length and unsaturation on lipid class analysis by Iatroscan TLC-FID

2. Fractionation of Bolti fish tissue lipids into classes and within the triglyceride class with TLC

3. Calibration of thin-layer chromatography with flame ionization detection for the analysis of natural lipid samples

4. Gas-liquid chromatography of triglyceride mixtures containing both odd and even carbon number fatty acids

5. Separation of molecular species of triacylglycerols by high-performance liquid chromatography with a silver ion column

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 7. Applications of supercritical fluid chromatography in the field of edible lipids;Supercritical Fluid Chromatography;2018-12-17

2. Supercritical fluid chromatography for lipid analysis in foodstuffs;Journal of Separation Science;2016-11-09

3. Study of the influence of process parameters on liquid and supercritical CO 2 extraction of oil from rendered materials: Fish meal and oil characterization;The Journal of Supercritical Fluids;2016-01

4. Direct detection of free fatty acids in edible oils using supercritical fluid chromatography coupled with mass spectrometry;Food Chemistry;2015-03

5. Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation;Food Science and Technology International;2010-10-28

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