By Sébédio, Jean-Louis
Advances in Conjugated Linoleic Acid examine, quantity 2 is the second one e-book in a chain committed solely to conjugated linoleic acid. This e-book has up-to-date info at the research, biochemistry and functions of conjugated fatty acids in an try and make quantity 2, at the side of quantity 1 (published in 1999), the main entire, updated resources of CLA-related details on hand this present day. either clinical and advertisement perspectives are provided, with a similar info occasionally interpreted otherwise
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73. Dobson, G. (1998) Identification of Conjugated Fatty Acids by Gas ChromatographyMass Spectrometry of 4-Methyl-1,2,4-triazoline-3,5-dione Adducts, J. Am. Oil Chem. Soc. 75, 137–142. 74. G. (2001) Gas Chromatographic Analysis of Diels-Alder Adducts of Geometrical and Positional Isomers of Conjugated Linoleic Acid, J. Am. Oil Chem. Soc. 78, 1083–1086. 75. -L. (2001) Conjugated Linoleic Acid (CLA) Isomers in Heat-Treated Vegetable Oils, Oleagineux Corps Gras Lipides 8, 94–97. 76. , and Zhou, J.
And Zhou, J. (2001) Conjugated Linoleic Acid and Octadecenoic Acids: Extraction and Isolation of Lipids, Eur. J. Lipid Sci. Technol. 103, 594–600. 77. , and Ku, Y. ) pp. 64–82, AOCS Press, Champaign, IL. Copyright 2003 by AOCS Press. All rights reserved. 78. , and Sumino, K. (1998) Levels of Lipid Peroxidation Product and Glycated Hemoglobin A1c in the Erythrocytes of Diabetic Patients, Clin. Chim. Acta 276, 163–172. 79. -L. (1999) Combined Silver-Ion and Reversed-Phase HighPerformance Liquid Chromatography for the Separation of C20 Metabolites of Conjugated Linoleic Acid Isomers in Rat Liver Lipids, J.
Jan Fritsche and co-workers (53) utilized Ag-HPLC with UV detection at 233 nm for quantitative determination of CLA isomers in beef fat. A calibration plot of area under curves at 233 nm to milligrams of CLA isomer was developed. The method was comparable to standard GC methods for quantitative determination of individual CLA isomers but, unlike GC, was considered more accurate due to lack of co-eluting FAME. Winkler and Steinhart (54) identified conjugated isomers of linolenic acid and arachidonic acid in four groups of cheeses (cheddar, Edam, Camembert, and cream cheese) using a combination of RP-HPLC, Ag-HPLC, and GC.