Quantitative analysis of highly polar sphingolipids in foods and their digestive properties

Haruka Ogasawara

Presentation information

Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[2Ap] Nutiritions: Protein, Carbohydrate, Lipid, Vitamin, and Mineral

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room A（S2） (3F N321)

Chair:Tatsuya Sugawara

4:45 PM - 5:00 PM

[2Ap-07] Quantitative analysis of highly polar sphingolipids in foods and their digestive properties

Haruka Ogasawara¹, Ishikawa Toshiki², Manabe Yuki¹, *Sugawara Tatsuya¹ (1. Kyoto University Graduate School of Agriculture, 2. Saitama University Graduate School of Science and Engineering)

Keywords:Sphingolipid, GIPC, HPLC

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