Quantitative Determination of Neutral Animal Lipids by Planar Chromatography with a New Detection Method

摘要

The analysis of lipids in foods has been gaining increasing attention because of the importance of lipids in nutrition and in food systems. During the past 30 years dietary fats, particularly those of animal origin, have been connected with the promotion of various diseases, e.g. cardiovascular diseases and cancer, leading to recommendations that severely restrict fat consumption, especially so- called 'saturated' fats. Various lipid fractions have different physiological roles and in foods differently contribute to oxidation rancidity. Muscle lipids vary in quantity and composition within an animal depending on muscle location, animal age, and dietary regimen. The neutral lipids comprising acylglycerols, free fatty acids, fatty acid methyl esters,cholesterol, and cholesterol esters are not essential for the muscle, but they do provide energy for the living muscle and contribute to the caloric value and to certain palatable characteristics of the meat and meat products.