著者
Maki Miura Yoshimune Nonomura
出版者
Japan Oil Chemists' Society
雑誌
Journal of Oleo Science (ISSN:13458957)
巻号頁・発行日
pp.ess19016, (Released:2019-06-10)
被引用文献数
4

Hydrophobicity of ingredients is important for designing food, pharmaceuticals, and cosmetics. Here, we evaluated the hydrophobicity of fatty acids and showed the effect of the alkyl length and the unsaturation degree using reversed-phase thin layer chromatography (RP-TLC). A linear relation was obtained between the methanol concentration in a mobile phase and the Rm value. The linear regression analysis was achieved and the hydrophobicity value Rmw was obtained using the robust regression (MM-estimator). The hydrophobicity of fatty acids depends on the structure of alkyl chain as follows: a longer alkyl chain in fatty acid increased the hydrophobicity. Additionally, the hydrophobicity increased as the number of unsaturated parts increased. Fatty acid with branched structures were less hydrophobic than that with straight chained structures.

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TLC(3): Evaluation of hydrophobicity for fatty acids using reversed phase thin layer chromatography  JOS  https://t.co/7bzpGYyNON

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