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Vegetable fats and oils. Determination of the content and relative amounts of 1,2- and 1,3-diacylglycerols - Isolation by solid phase extraction (SPE)

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This document specifies the determination of the absolute value of diacylglycerols as well as the degree of isomerization of diacylglycerols in vegetable fats and oils. 1,2-diacylglycerols are transformed to the more stable 1,3-isomers during storage or due to acidic catalysed reaction.

NOTE    Results obtained using this document have not been compared with results obtained using ISO 29822.