PHOSPHOLIPIDS OF UNHOPPED WORT

被引：2

作者：

PERKINS, EG

机构：

[1] Dept. of Food Science, Burnsides Research Laboratory, University of Illinois, Urbana, Illinois

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1969年 / 75卷 / 02期

关键词：

D O I：

10.1002/j.2050-0416.1969.tb03203.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Unhopped wort was prepared from malt plus corn and lyophylized. The chloroform methanol extractables of the dried wort were subjected to column chromatography on silicic acid to yield a neutral and a polar fraction. When the two fractions were subjected to both one‐ and two‐dimensional thin layer chromatography, the presence of lecithin and lysolecithin could not be demonstrated. 1969 The Institute of Brewing & Distilling

引用

页码：205 / +

页数：1