Vegetable oils can be extracted from crushed seeds with liquid or supercritical carbon dioxide. The yields obtained depend upon the pressure and the temperature employed during extraction as well as the size and shape of the seed particles. Oil fractions differing in color, taste, and odor can be recovered at various pressures and temperatures. Parameters influencing the extraction and fractionation of soybean, sunflower seed, and rapeseed oils are described.

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ConclusionFurther work has been done on the application of thin‐layer adsorption chromatography to the fractionation of complex lipid mixtures into classes.New methods, the use of siliconized silicic acid plates and the application of thin‐layer adsorption chromatography combined with the complementary techniques of gas‐liquid chromatography and paper chromatography, are presented for the resolution of classes of lipids into their constituents.In contrast to such elaborate conventional techniques as column chromatography, analyses using the methods reported in this paper can be performed rapidly in large numbers on a routine basis.