| Fatty acidsa |
Relative content (%)b |
| 0.01 CO2 |
0.03 % CO2 |
3.0 % CO2 |
9.0 % CO2 |
12 .0 % CO2 |
| C12:0 |
0.23 |
0.20 |
0.10 |
1.24 |
1.52 |
| C14:0 |
4.11 |
6.25 |
8.57 |
9.01 |
10.12 |
| C16:0 |
24.85 |
25.32 |
26.51 |
26.60 |
27.26 |
| C18:0 |
1.81 |
1.24 |
0.67 |
1.05 |
1.30 |
| C18:1 |
1.81 |
3.63 |
2.42 |
3.70 |
3.81 |
| C18:2 |
9.34 |
6.05 |
6.47 |
4.22 |
2.11 |
| gC18:3 |
- |
4.81 |
5.20 |
6.65 |
4.79 |
| C18:4 |
3.11 |
1.55 |
2.17 |
1.84 |
1.45 |
| C18 |
49.68 |
46.04 |
44.26 |
41.41 |
40.16 |
| C20:0 |
2.13 |
1.80 |
1.81 |
1.48 |
1.66 |
| C22:0 |
2.19 |
1.15 |
1.08 |
1.21 |
0.98 |
a: Fatty acid was identified based on the retention time of standard fatty acids
b: The amount of the fatty acid wasevaluated through the peak area |
