COMPARISON OF METHODS TO DETERMINE FREE FATTY ACID CONTENT OF BUTTER

被引：9

作者：

HUMBERT, ES

LINDSAY, RC

机构：

[1] Department of Food Science and Technology, Oregon State University, Corvallis

来源：

JOURNAL OF DAIRY SCIENCE | 1969年 / 52卷 / 11期

关键词：

D O I：

10.3168/jds.S0022-0302(69)86857-8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Acidification of intact butter before extraction with diethyl ether resulted in a slightly different free fatty acid distribution pattern than when the samples were prepared by high-speed centrifugation. The ether-extraction procedure appeared to be more accurate, since higher levels of the 4:0 acids were found in all samples and slightly larger amounts of the 6:0 and 8:0 acids were observed in some trials. © 1969, American Dairy Science Association. All rights reserved.

引用

页码：1862 / &

共 4 条

[1] METHOD FOR DETERMINATION OF FREE FATTY ACIDS OF MILK FAT [J].