Abstract
The free and esterified (“bound”) hydroxy acids from butterfat were isolated by column- and thin-layer chromatography on silica. The 4- and 5-hydroxy acids forming the γ- and δ-lactones were separated from the other hydroxy acids by TLC on silica. The concentrations of a number of free and bound lactones in butterfat were determined by means of a radio-gas chromatograph using the isotope dilution method. In addition the total concentration of the free and bound hydroxy acids which cannot be lactonized, was determined.
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References
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Died September 4, 1965.
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Jurriens, G., Oele, J.M. Determination of hydroxy-acid triglycerides and lactones in butter. J Am Oil Chem Soc 42, 857–861 (1965). https://doi.org/10.1007/BF02541177
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DOI: https://doi.org/10.1007/BF02541177