Abstract
A new method for the determination of the trisaturated glyceride (GS 3) content of fats is described. The method is based on the formation of mercuric acetate adducts of the unsaturated glycerides (GU) of the fat and the subsequent column chromatographic separation of the GS 3 and the mercuric acetate adducts on deactivated Florisil. The GU can be regenerated and eluted with an acid-containing solvent. The fatty acid compositions of the fats, GS 3 and GU of lards, shortenings, coconut oil, and margarine fats were determined.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
