Gas chromatography–mass spectrometry (GC–MS) and ion chromatography profile wasabi and mustard heat and acidity.
|Articles|December 12, 2007
Prehistoric Man Ate His Fish
Indian researchers are studying the affects that EPA and DHA (together known as Omega-3), the two main long-chain polyunsaturated fatty acids found in oily fish and shellfish, may have had on the brain development of prehistoric ancestors.
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Indian researchers are studying the affects that EPA and DHA (together known as Omega-3), the two main long-chain polyunsaturated fatty acids found in oily fish and shellfish, may have had on the brain development of prehistoric ancestors. They concentrated EPA from chemically hydrolyzed sardine oil using urea fractionation with methanol at different temperatures and urea/lipids ratios followed by argentation neutral alumina column chromatography. The urea-fatty acid complexes were analyzed by gas-liquid chromatography and gas chromatography-mass spectroscopy that revealed the highest EPA concentration of 48% was at 4 C and 4:1 urea/fatty acid ratio.
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