文章基本信息

标题：The fatty acids of beef brain and spinal cord sphingolipid preparations
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作者：K. K. Carroll
期刊名称：JLR Papers In Press
印刷版ISSN：0022-2275
电子版ISSN：1539-7262
出版年度：1962
卷号：3
期号：2
页码：263-268
语种：English
出版社：American Society for Biochemistry and Molecular Biology
摘要：Sphingolipid preparations from beef spinal cord and from a mixture of beef brain and beef spinal cord were subjected to methanolysis, and the composition of the fatty acid esters was investigated by conventional fractional distillation, by column chromatography, and by gas-liquid chromatography. Approximately 20 fatty acids were separated and characterized. Some improvements in methodology are reported in connection with these analyses.