Compositional analysis of crude fish oil
【Purpose】
■ Fats and oils vary greatly in quality, application, and nutritional value depending on the components they contain. How should this component analysis be performed?
In practical training, using thin layer chromatography and gas chromatography,
(1) Detect free fatty acids and wax esters related to the quality and uses of crude fish oil,
(2) Determination of fatty acid composition related to the evaluation of nutritional value.
■ Teaching staff in charge
Marine Bioresources Chemistry Bioanalytical Chemistry Laboratory
Associate Professor Yasuhiro ANDO
