ANALYSIS OF POLYGLYCEROLS AND OTHER POLYOLS FROM EMULSIFIERS BY HPLC

被引：14

作者：

AITZETMULLER, K

BOHRS, M

ARZBERGER, E

机构：

[1] NATEC INST NATURWISSENSCH TECH DIENSTE GMBH,HAMBURG,FED REP GER

[2] UNILEVER FORSCH GESELL MBH,D-2000 HAMBURG 50,FED REP GER

来源：

FETTE SEIFEN ANSTRICHMITTEL | 1979年 / 81卷 / 11期

关键词：

D O I：

10.1002/lipi.19790811103

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Polyglycerols and other polyols can be conveniently analyzed by partition HPLC on silica columns. Derivatization is not necessary. Compounds of this type are often found in the esterified form in food emulsifiers, and are set free upon saponification. They are also used as humectants and freezing point depressants, e. g. in soft ice cream. A chemical classification of food emulsifiers is given, and the separation and identification of their neutral polyols by HPLC is described. Lipid class HPLC of the intact esters is also briefly mentioned. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：436 / 441

页数：6

共 12 条

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