| Abstrakt: |
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. |
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