Determination of content and fatty acid composition of unlabeled phosphoinositide species by thin-layer chromatography and gas chromatography

2008 ◽  
Vol 378 (2) ◽  
pp. 197-201 ◽  
Author(s):  
Sabine König ◽  
Mareike Hoffmann ◽  
Alina Mosblech ◽  
Ingo Heilmann
Keyword(s):  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Acid Composition ◽  
Layer Chromatography

FATTY ACID COMPOSITION OF HEART PHOSPHOLIPIDS IN THE AORTA-LIGATURE CARDIOPATHY

1965 ◽  
Vol 43 (6) ◽  
pp. 937-942 ◽  
Author(s):  
P. Prioreschi ◽  
A. Kuksis ◽  
B. Rogers
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chromatographic Pattern ◽  
Layer Chromatography ◽  
Long Chain

Total cardiac lipids, phospholipids, and the gas-chromatographic pattern of the fatty acids of the various phospholipid fractions separated on thin-layer chromatography were studied before the development of the aorta-ligature cardiac necroses in the rat. The most significant changes were found in the cardiolipin fraction of the treated animals. In this fraction, 24 hours after the ligature of the aorta, there was a relative decrease of C18:2 and increase of two components tentatively identified as long-chain unsaturated fatty acids. Changes in the fatty acid composition of other phospholipids were not considered significant.

Quantitative Determination of Vitamin E Isomers using Gas Chromatography, High Performance Liquid Chromatography and High Performance Thin Layer Chromatography

2017 ◽  
Vol 54 (3) ◽  
pp. 294
Author(s):  
Hari Ramakrishnan K. ◽  
Janaky Ranjithkumar
Keyword(s):  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Vitamin E ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
High Performance ◽  
Highly Sensitive ◽  
Layer Chromatography

Vitamin E, the fat soluble vitamin is present naturally in some foods and added in food supplements, nutraceuticals etc due to its vital biological function as an antioxidant. Various methods are available for the analysis of vitamin E. Especially High Performance Liquid Chromatography (HPLC) and Gas Chromatography (GC) are exclusively used for the quantitative evaluation of vitamin E, which has also identified the four different isomeric forms of this vitamin. The rate of losses of this vitamin during food processing and analysis, in addition to their transient dynamics, presents complexities in developing a highly sensitive procedure for their separations. Though effective, HPLC instrument is expensive and comparatively cumbersome. In this prospective, the study was to evaluate the usefulness of High Performance Thin Layer Chromatography (HPTLC) in the analysis of vitamin E. There are methods available using Thin Layer Chromatography for its analysis, but they are not sensitive enough to identify the isomeric forms of vitamin E. In this HPTLC method, the different isomeric forms of vitamin E - α, β, γ and δ were identified. This technique shall be considered as an alternative to the other methods such as HPLC and GC.

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