[Identification of cholesterol esters using topological criteria]. / Identifikatsiia éfirov kholesterina na osove topologicheskikh indeksov.

Cholesterol esters obtained from biological sources were separated using highly-effective liquid chromatography. Identification of individual molecular forms of these esters was carried out by means of linear correlation between the period of their retaining and the topological indices by Balaban and Randich, describing the structure of descriptors (acyl group) in cholesterol esters.

[Comparative analysis of the composition of the molecular forms of triglycerides in the fat of iwashi sardines and of traditional plant oils]. / Sravnitel'nyi analiz sostava molekuliarnykh form triglitseridov zhira sardiny ivasi i nekotorykh traditsionnykh rastitel'nykh masel.

A comparative analysis of molecular forms of triglycerides (MFTG) isolated from iwashi sardine fat and from certain routine vegetable oils (sunflower and corn oils) has shown that MFTG from iwashi fat considerably outnumber those from vegetable oils. Most triglycerides from ivasi fat contain polyunsaturated fatty acids (PUSFA) of p-3 series, and with the increase of the molecular mass the amount of PUSFA decreases insignificantly.

[Identification of nutritious vegetable oils by their triglyceride composition]. / Identifikatsiia pishchevykh rastitel'nykh masel po triglitseridnomu sostavu.

Three criteria have been suggested for the identification of food vegetable oils: the ratio of the summary area of triglyceride peaks and the summary area of the reference peaks; a set of peaks of critical pairs of oil triglycerides and their relationship expressed as the percent of the maximum peak. To prove the correctness of the identification a previously known oil is analyzed and its characteristics are compared to those of the oil under study. A mixture of saturated triglycerides with equivalent carbon numbers 30-56 is used as a reference one. A total of 16 vegetable oils have been identified with the use of the method suggested.