Lipid Analysis

Abstract: Analytical methods for the isolation and characterization of animal, plant, and bacterial lipids are described for food scientists and analysts, covering a variety of chromatographic, spectroscopic, and spectrophotometric techniques. Eleven chapters address: the chemical properties and occurrence of lipids and their isolation from various types of tissues; the general principles of various analytical techniques for lipid characterization and analysis; the chemical preparation of derivatives for analysis of lipids; the analysis of specific lipid classes (fatty acids, simple lipids and their hydrolysis products, complex lipids, isotopically-labeled lipids, and plasma lipoproteins); and the use of enzymatic hydrolysis in characterizing lipid structure. (wz).