The component acids and glycerides of Indian crocodile (Gavialis gangeticus) fat
作者:
S. P. Pathak,
G. D. Pande,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1955)
卷期:
Volume 6,
issue 1
页码: 48-53
ISSN:0022-5142
年代: 1955
DOI:10.1002/jsfa.2740060108
出版商: John Wiley&Sons, Ltd
数据来源: WILEY
摘要:
AbstractThe fatty acid composition of a crocodile depot‐fat, determined by the usual esterfractionation method, with an electrically heated and packed column, is recorded. The glyceride structure was studied by crystallization of the neutral fat from acetone at room temperature and lower (−18°). The composition of each of the three fractions, thus obtained, was studied separately by the fractionation method, and the final glyceride composition computed therefrom is also given. The component saturated acids are palmitic (25.8%), stearic (8.7%), myristic (4.2%) and lauric (0.2%), and unsaturated acids are C14(2.0%), C16(11.6%), C18(35.5%). C20(10.0%) and minor proportions of C2(2.0%). The component glycerides are: (I) fully saturated 7.5%, (II) mono‐unsaturated‐disaturated 27.7%, (III) diunsaturated‐monosatur
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