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A method is described for the determination of the classes of lecithins in terms of unsaturated and saturated fatty acids based on a total fatty acid composition, the composition of the fatty acids in the beta-position, and the amount of disaturated class determined via mercuric acetate adduct formation. The accuracy of the method was determined on lecithins of known composition and the method was applied to lecithins isolated from milk serum and egg lipids, safflower and soybean oils.
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Blank et al. (1966) studied this question.
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