Determination of the structure of lecithins

descriptionPublicationkeyboard_double_arrow_right Article 01 Mar 1966 English Publisher:WileyJournal:Lipids, volume 1, pages 132-135 (issn: 0024-4201, eissn: 1558-9307,

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Authors: M L, Blank; L J, Nutter; O S, Privett;

doi: 10.1007/bf02533005

pmid: 17805667

Determination of the structure of lecithins

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Abstract

AbstractA method is described for the determination of the classes of lecithins in terms of unsaturated and saturated fatty acids based on a total fatty acid composition, the composition of the fatty acids in the β‐position, and the amount of disaturated class determined via mercuric acetate adduct formation. The accuracy of the method was determined on lecithins of known composition and the method was applied to lecithins isolated from milk serum and egg lipids, safflower and soybean oils.

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University of Minnesota Morris
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University of Minnesota
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