| 摘要 |
Methods for evaluation of fish oil, oils, omega-3 fatty acid compositions, and dietary supplements containing omega-3 essential fatty acids and other fats are provided herein. The relative purity and/or concentration of oil-containing aliquots can be determined by cooling approximately equal volumes of two or more aliquots to a temperature near or below 0 degrees Celsius. When cooled, the most opaque aliquots are the least pure. The invention also provide a method for determining whether an omega-3 fatty acid supplement is greater than 90% pure, which includes cooling the supplement to less than 0 degrees Celsius and a determining that the supplement is 90% pure if its appearance is essentially unchanged from its appearance and room temperature.
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