Gas chromatographic determination of the fatty-acid content of heat-treated green beans |
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Authors: | de La Cruz Garcia C Lopez Hernandez J Simal Lozano J |
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Affiliation: | Departamento de Quimica Analitica, Nutricion y Bromatologia, Facultad de Farmacia, Universidad de Santiago de Compostela, La Coru?a, Spain. |
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Abstract: | A gas chromatographic method that employs flame ionization detection, a DB-Wax capillary column with helium as the carrier gas, and a split-splitless (1:15) injector was used to determine the effects of different heat treatments on the fatty-acid content of whole green beans (Phaseolus vulgaris, L.). A one-step-extraction-methylation method was used to obtain fatty acid methyl esters from raw and steamed, boiled, pressure-cooked, and microwave-cooked green beans. The fatty-acid profile changed slightly, but heat treatment produced an increase in the fatty-acid content. |
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