Товарлар кимёси ва халқ табобати Ҷилди 2 № 1 (2023) · Саҳифаҳои 17-33
STUDY OF THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF VEGETABLE AND MILK FATS BY CHEMICAL AND PHYSICO-CHEMICAL METHODS
Abduganiyev, Bakhtiyor Y., Askarov, Ibragim R.
Аннотатсия
The chemical composition of margarine, a mixture of margarine with butter and butter was investigated using chromatomass spectrometry for identification for customs purposes. At the same time, the cholesterol substance contained in them was determined as the main indicator. The study showed that margarine does not contain cholesterol, and in a mixture of margarine with butter, the cholesterol content is 0.06 mg / g and in butter 2.66 mg / g. Margarine and a mixture of margarine and butter are classified in group 15, and butter in group 04 of HS codes.
Маргаринсмесь маргарина и сливочного масласливочное маслохолестеринхроматомасс спектрометрияMargarinea mixture of margarine and butterbuttercholesterolchromatography mass spectrometry
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