A new concept for determining triglyceride composition of fats and oils by liquid chromatography

1984 ◽  
Vol 61 (7) ◽  
pp. 1226-1229 ◽  
Author(s):  
K. Takahashi ◽  
T. Hirano ◽  
K. Zama
Keyword(s):  
Liquid Chromatography ◽  
Fats And Oils ◽  
Triglyceride Composition

Thin Layer and Gas-Liquid Chromatography of Cholesterol in Fats and Oils. I. Development of Method

1969 ◽  
Vol 52 (4) ◽  
pp. 774-778
Author(s):  
C W Thorpe ◽  
Linda Pohland ◽  
D Firestone
Keyword(s):  
Liquid Chromatography ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Unsaponifiable Matter ◽  
Fats And Oils ◽  
Cholesterol Content ◽  
Gas Liquid Chromatography ◽  
Animal Fat ◽  
Low Levels ◽  
Layer Chromatography

Abstract A inethod is described for analysis of sterols by thin layer chromatography-gas liquid chromatography (TLC-GLC). Sterols are isolated from other components of unsaponifiable matter by preparative TLC. The sterols are quantitatively removed from the TLC plate, extracted from the silica gel, and analyzed by GLC. This method has been used to detect low levels (2–3%) of animal fat in vegetable oil by measuring the cholesterol content of the animal fatvegetable oil admixtures.

Detection and quantification of non-milk fat in mixtures of milk and non-milk fats

1980 ◽  
Vol 47 (3) ◽  
pp. 295-303 ◽  
Author(s):  
Ralph E. Timms
Keyword(s):  
Liquid Chromatography ◽  
Vegetable Oil ◽  
Milk Fat ◽  
Triglyceride Composition ◽  
Gas Liquid Chromatography ◽  
Confidence Limits ◽  
Pure Milk ◽  
Image Position ◽  
Detection And Quantification ◽  
Better Than

SUMMARYThe triglyceride compositions of 76 Australian milk fats obtained from 3 factories during a whole year were determined by gas-liquid chromatography. It was shown that all the data fitted the equationwith a S.D. of of 0·7088 where C40, C42 and C44 are the weight percentages of triglycerides with carbon numbers 40, 42 and 44. The triglyceride compositions of 10 samples of milk fat from countries other than Australia were also shown to fit the equation. If the equation is assumed to define pure milk fat, it is shown that as little as 5% of any non-milk fats can be detected with > 99% confidence. The amount of non-milk fat in mixtures of milk and non-milk fats can be quantified to better than ±2% with > 95% confidence. Also, the identity of the non-milk fat can usually be deduced by calculation of its triglyceride composition. Analyses of known mixtures and of chocolate and a table spread comprising butter and vegetable oil showed an agreement between observed and expected results well within the predicted confidence limits.

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