Ramadan A A
Nahrung. 1976;20(6):579-83. doi: 10.1002/food.19760200602.
Samples of seed oil of prickly lettuce (Lactuca Sacriola oleifera) which had been obtained by pressing or by extracting with acetone, ethyl ether, petroleum ether or carbon tetrachloride were analysed for the following parameters: viscosity, saponification number, iodine number, thiocyanogen value, unsaponifiable matter, free fatty acids, peroxide number and fatty acid composition. The different parameters varied in part considerably in relation to the method of production (pressing or solvent extraction) and to the solvent. It is tried to interprete these relationships.
对通过压榨或用丙酮、乙醚、石油醚或四氯化碳萃取获得的刺莴苣籽油样本进行了以下参数分析：粘度、皂化值、碘值、硫氰值、不皂化物、游离脂肪酸、过氧化值和脂肪酸组成。不同参数在一定程度上因生产方法（压榨或溶剂萃取）和溶剂的不同而有很大差异。试图对这些关系进行解释。
