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1964•Journal of the American Oil Chemists SocietyRequires access

Determination of the glyceride structure of fats: Gas liquid chromatography of oxidized glycendes

C. G. Youngs, M. R. Subbaram

Open publisher page 28 citations

Abstract

Abstract A method has been developed for the determination of glyceride composition of natural fats, which involves oxidation of the fat by permanganate‐periodate, esterification of the oxidized glycerides, and subsequent GLC using a flame ionization detector. Quantitative analyses, requiring about 4 hr and 20 mg of sample, are reported. The method gives the distribution of individual saturated acids within the glycerides. Glyceride composition of four vegetable oils has been determined, using the above procedure.

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What this paper is about

Abstract A method has been developed for the determination of glyceride composition of natural fats, which involves oxidation of the fat by permanganate‐periodate, esterification of the oxidized glycerides, and subsequent GLC using a flame ionization detector. Quantitative analyses, requiring about 4 hr and 20 mg of sample, are reported. The method gives the distribution of individual saturated acids within the glycerides. Glyceride composition of four vegetable oils has been determined, using the above procedure.

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Available abstract

Abstract A method has been developed for the determination of glyceride composition of natural fats, which involves oxidation of the fat by permanganate‐periodate, esterification of the oxidized glycerides, and subsequent GLC using a flame ionization detector. Quantitative analyses, requiring about 4 hr and 20 mg of sample, are reported. The method gives the distribution of individual saturated acids within the glycerides. Glyceride composition of four vegetable oils has been determined, using the above procedure.

Key concepts: Glyceride, Flame ionization detector, Chromatography, Chemistry, Periodate, Permanganate, Gas chromatography, Composition (language)

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