ABSTRACT
Lipid Classes by Gas Chromatography........................................... 181 7.3 Structures and Composition of Common Lipids ........................................ 182
7.3.1 Fatty Acids and Their Physical Properties ...................................... 182 7.3.2
Trans
Fatty Acids in Natural and Partially Hydrogenated
Trans
Fats ......................................................................................... 184 7.3.3 Conjugated Linoleic Acid ................................................................ 188
7.4 Determination of the
Trans
Fatty Acid Content in Food Lipids ................ 189 7.4.1 Methods of Determination............................................................... 189 7.4.2 Biological Significance .................................................................... 192
7.5 Fatty Acid Composition of Common Fats .................................................. 193 7.6 Long-Chain Polyenoic Fatty Acids and Their Importance
in Human Nutrition...................................................................................... 193 7.7 Triacylgylcerols............................................................................................ 197
7.7.1 Chemical and Functional Properties................................................ 197 7.7.2 Modifications.................................................................................... 199 7.7.3 Fractionation..................................................................................... 199 7.7.4 Lipolysis ........................................................................................... 200 7.7.5 Analysis of the Composition of Triacylglycerols ........................... 202
7.7.5.1 HPLC of Triacylglycerols ................................................ 202 7.7.5.2 GLC of Triacylglycerols................................................... 203
References.............................................................................................................. 206
There are several definitions of the term
lipids
. Usually lipids are defined as a heterogeneous group of biological compounds almost insoluble in water but soluble in fats, hydrocarbon type and other fat solvents. Fats and oils are example of lipids.
