Abstract
ABSTRACTA simple and rapid pyrolysis‐gas liquid chromatographic technique to quantitate the fragmentation pattern of a commercial peanut oil was developed. The oil was pyrolyzed at 300, 500, 700, 900, and 1100°C for 4, 10, and 16 sec. The optimum condition was determined by analyzing aliquots of the pyrolyzates by gas liquid chromatography and by quantitating data from 16 peaks. The operating parameters selected for optimum pyrolysis were 700°C for 10 sec under N2 gas and 360 mm Hg partial pressure. Preliminary tests showed that this condition could be extended to other fats and oils.
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