A method has been developed for the quantitative thin layer chromatographic determination of the triglyceride groups, differing in unsaturation, based on densitometry of the charred bands. Complete separation was achieved by continuous development in an open glass jar. The need for correction coefficients was avoided through addition of bromine to the double bonds prior to charring in the presence of sulphuryl chloride. The accuracy and precision of the method were evaluated on a standard mixture and on sunflower oil, olive oil, lard, cocoa butter, and beef tallow. The method is applicable for triglyceride group analysis of the most common fats and oils which contain saturated, monoene, and diene acids.

AND SUMMARYAn analytical approach is presented for the study of one-phase interesterification of mixtures of sunflowerseed oil with fully hydrogenated lard, natural lard, and tallow, based on triglyceride group analysis by argentation thin layer chromatography. The curves for the changes of each of ten triglyceride groups, differing in unsaturation, are reported. These are used to establish the conversion of the initial composition to the random limits in the mixtures cited. The alterations in the differential dilatation curves are explained in part by the changes in the triglyceride composition.

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Petroselinie acid of 99.5-100% purity has been isolated from coriander, fennel and anise oil by acid soap crystallizations at 4C, followed by urea segregations at room temperatures.

A detailed study on directed interesterification is presented based on triglyceride group analysis by argentation thin layer chromatography. The process is illustrated by the curves for the changes of six triglyceride groups with different unsaturation using lard as a suitable model fat. The deviation of the triglyceride types away from their theoretical change levels is presented. The influence of the temperature on the rearrangement is examined towards trisaturated and disaturated triglycerides, respectively. Appropriate conditions are shown which can be used by analogy for other fats and triglyceride mixtures.