Gas Chromatography And Lipids

Fatty acids and lipids: structures, extraction and fractionation into classes -- Gas chromatography: theoretical aspects and instrumentation -- Preparation of methyl ester and other derivatives -- Gas chromatographic analysis of fatty acid derivatives -- Isolation of fatty acids and identification by spectroscopic and chemical degradative techniques -- Gas chromatography--mass spectrometry and fatty acids -- Gas chromatographic analysis of molecular species of lipids -- Alternative or complementary methods for the analysis of molecular species of lipids -- Some miscellaneous separations of lipids by gas chromatography.

This book focuses on the developments in the field of lipid analysis, providing an up-to-date review of the analytical techniques available to chemists and technologists to identify complex molecules. The requisite theoretical background will be provided for individual techniques, together with their strengths and weaknesses, and a guide to the enormous range of commercial applications. It will be an invaluable reference source to all sectors of the oils and fats industry where accurate labeling of foods, food contamination and adulteration are issues of increasing interest and concern.

Lipid Analysis: Isolation, Separation, Identification, and Structural Analysis of Lipids focuses on the methods, principles, and approaches involved in the isolation, identification, separation, and structural analysis of lipids. The publication first elaborates on the structure, chemistry and occurrence of lipids, isolation of lipids from tissues, and chromatographic and spectroscopic analysis of lipids. Discussions focus on equipping a laboratory for lipid analysis, spectroscopy, chromatographic procedures, general principles of solvent extraction procedures, structural features of lipids important in analyses, simple and complex lipids, and fatty acids. The text then examines the preparation of volatile derivatives of lipids and analysis of fatty acids and simple lipid classes. Topics include alkyl diglycerides and neutral plasmalogens, analysis of the hydrolysis products of simple lipids, preparation of large quantities of pure fatty acids, physical characterization of fatty acids, location of double bonds in fatty acid chains, and saponification of lipids. The manuscript covers the analysis and radioassay of isotopically-labelled lipids, enzymatic hydrolysis of lipids, and analysis of molecular species of lipids. The publication is a primary reference for researchers interested in lipid analysis.

Chromatography for the Analysis of Lipids focuses on the three main chromatographic techniques for analyzing lipids: thin layer (TLC), gas liquid (GLC), and high performance liquid chromatography (HPLC). It also covers supercritical fluid chromatography (SFC). Applications for each chromatographic technique are discussed with emphasis on their quantitative aspects and suitability for use, and variations in technique are covered in detail. Figures are used throughout the book to illustrate typical results, which shows end points that can be compared in your own laboratory. This important technical book will be an excellent workbench companion for chromatographers, food scientists, lipid chemists, analytical chemists, and others who use chromatographic techniques for lipid analysis.

Focusing on state-of-the-art gas chromatography (GC) and high-performance liquid chromatography, this guide discusses the theories behind, and applications of, the latest developments in chromatographic techniques - assessing the strengths and limitations of each methodology.;Presenting many detection methods for the first time, Lipid Chromatographic Analysis: provides a review of conventional column and thin-layer chromatography; examines a new GC technique to detect plasmalogen phospholipids; outlines a supercritical fluid chromatography for lipids; details the first systematic description of a microanalytical procedure for cholesterol and related compounds; explains a GC analysis of lipid breakdown products for monitoring biological processes such as ageing, carcinogenesis and mutagenesis; and describes techniques that allow for the simultaneous analysis of non-polar and polar lipids.

Handbook of Chromatography: Analysis of Lipids provides a valuable review of state-of-the-art applications of chromatographic techniques (TLC, GC, HPLC) and other analytical techniques. Much of this volume is devoted to applications of HPLC (including supercritical fluid chromatography) in the analysis of lipids such as fatty acids, oxygenated fatty acids, enantiomeric acyl- and alkylglycerols, and lipoproteins. The handbook also provides extensive coverage of applications of combinations of various chromatographic techniques used in the analysis of ozonides, anacardic acids, glycerophospholipids, products of lipolysis, artifacts and contaminants in edible fats, acylated proteins, non-caloric lipids, lipophilic vitamins, acyl-Coenzyme A thioesters, dolichols, mycolic acids, technical fats and fat products, and liposomes. Handbook of Chromatography: Analysis of Lipids will be a useful reference for oil chemists, biochemists, fat science technologists, and other scientists involved in lipid research.

This well-known and highly successful book was first published in 1973 and has been completely re-written in subsequent editions (published in 1982 and 2003). This new Fourth Edition has become necessary because of the pace of developments in mass spectrometry of intact lipids, which has given recognition of lipid analysis and ‘lipidomics’ as a distinct science. To bring the book up to date with these developments, author William W. Christie is joined by co-author Xianlin Han. Although devoting considerable space to mass spectrometry and lipidomics, Lipid analysis remains a practical guide, in one volume, to the complexities of the analysis of lipids. As in past editions, it is designed to act as a primary source, of value at the laboratory bench rather than residing on a library shelf. Lipid analysis deals with the isolation, separation, identification and structural analysis of glycerolipids, including triacylglycerols, phospholipids, sphingolipids, and the various hydrolysis products of these. The chapters follow a logical sequence from the extraction of lipids to the isolation and characterization of particular lipid classes and of molecular species of each, and to the mass spectrometric analysis of lipids and lipidomics. The new influence of mass spectrometry is due mainly to the development of electrospray ionization (ESI) and matrix-assisted laser desorption/ionization (MALDI). Most emphasis in this book is placed on ESI, which is enabling structural characterization of different lipid classes and the identification of novel lipids and their molecular species.