The component acids of the lipids in four commercial fish meals
Authors:
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (1) , 28-32
Abstract
The lipids from four commercial fish meals (white fish, South African, Herring, and Bermuda) were extracted with methanol‐chloroform and their component acids examined by gas‐liquid chromatography (g.l.c). In addition to saturated, monoene, and polyene acids, three phytol‐based acids (1‐3) are present as minor components. There is, however, no evidence for the presence of furan‐containing fatty acids (4).Keywords
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