Comprehensive thin layer chromatography×gas chromatography using headspace sampling modulation—A case study on fatty acid composition analysis

2015 ◽  
Vol 1405 ◽  
pp. 149-155 ◽  
Author(s):  
Mitja Križman ◽  
Alenka Pušar
Keyword(s):  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Acid Composition ◽  
Composition Analysis ◽  
Layer Chromatography ◽  
Fatty Acid Composition Analysis

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.

scholarly journals Sensori dan Karakteristik Asam Lemak Daging Itik Cihateup, Alabio dan Silangannya (Sensory and Fatty Acids Characteristics of Cihateup Duck Meats, Alabio and Cross-bred)

2015 ◽  
Vol 5 (1) ◽  
pp. 17-25
Author(s):  
Fitriani Eka Puji Lestari ◽  
Jakaria Jakaria ◽  
Rukmiasih Rukmiasih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Odor Intensity ◽  
Metabolic Energy ◽  
Composition Analysis ◽  
Commercial Feed ◽  
The One ◽  
Fatty Acid Composition Analysis

The purpose of this study was to evaluate the off odor in the meat of Alabio, Cihateup and cross-bred of both on the second generation. There were 36 ducks consisting 8 Cihateup Ducks, 9 alabio ducks and 19 cross-bred ducks. These ducks were reared for 10 weeks and fed by commercial feed containing 21-23% protein and 2900-3000 kcal/kg metabolic energy as much as 125 g/head/day. Ducks were put in colonies in box sized 1m x1 m. The off odor intensity, degree of liking and fatty acid composition of chest and thighs meat from Cihateup Duck, Alabio Duck and their crossbreeding were determined. Therefore, off odor intensity was analyzed using the rating intensity. Degree of liking was performed by hedonic ratio fatty acid composition analysis which was conducted by Gas Chromatography (GC). The off odor intensity of commercial meet of Alabio, Cihateup and their crossbreeding were not significantly different. Degree of aroma liking among Alabio, Cihateup and their crossbreeding meat was significantly different in breast commercial cutting where their cross breeding meat had the highest degree of liking. Ratio of unsaturated fatty acid to saturated fatty acid of meat from crossbreeding duck was lower than the one from the ancestor.Keyword: sensory, duck meat, Alabio, Cihateup, cross-breed

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