46961
芥花油
analytical standard
别名:
油菜子油
grade
analytical standard
CofA
current certificate can be downloaded
packaging
ampule of 1000 mg
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
application(s)
food and beverages
format
neat
storage temp.
2-30°C
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General description
Characterized canola oil samples are available for use as controls or check samples for fatty acid methyl ester (FAME) analyses. These reference materials can be used as qualitative standards. They provide an excellent means of standardizing the lipid procedures and comparing the results to others. Packed in an amber ampule under nitrogen. A Certificate of Composition, which includes the chromatographic fingerprint analysis, is provided with the oil sample.
Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves
法规信息
监管及禁止进口产品
此项目有
Ask the doctor. I use a lot of canola oil in cooking, because it's heart-healthy. My husband has prostate cancer, and I just heard that canola oil might make it worse. Is that really true and should I stop using it for cooking?
Anthony L Komaroff
Harvard health letter, 37(11), 2-2 (2012-10-19)
Laziz Bouzidi et al.
Food & function, 4(1), 130-143 (2012-10-17)
Pure saturated triacylglycerols (TAGs) in canola oil were used as model systems to analyse oil loss in structured oil both from thermodynamic and kinetic perspectives. Two important parameters which effectively and predictively measure the relative propensity of a solid network
Z Pietrasik et al.
Meat science, 93(2), 322-328 (2012-10-24)
The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality-related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and
Nancy G Faith et al.
Journal of food protection, 75(3), 567-572 (2012-07-26)
In this study, we explored the use of vinegar, or vinegar and canola oil as a salad dressing, to reduce bacterial levels on spinach leaves. We found that incubation of spinach leaves with various types of vinegar substantially reduced the
E E Morales-Irigoyen et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 18(4), 413-421 (2012-07-10)
Saturated animal fat was replaced in pork pâté with pre-emulsified canola in a 3% sodium caseinate/0.5% xanthan gum solution in order to obtain a stable oily phase. Fat was replaced with different proportions of emulsified canola oil. The inclusion of
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