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Detection of trace fatty acids in fats and oils by urea fractionation and gas‐liquid chromatography
Author(s) -
Iverson J. L.,
Eisner J.,
Firestone D.
Publication year - 1965
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636908
Subject(s) - fractionation , chemistry , chromatography , urea , gas chromatography , fatty acid , fraction (chemistry) , organic chemistry
The detection of trace fatty acids (<0.1%) in a fat or oil by gas‐liquid chromatography is possible when the methyl esters are fractionated with urea to provide a number of less complex fractions. Identification and estimation of trace fatty acids is simplified by quantitative removal of other fatty acids having similar gas chromatographic retention times. A detailed knowledge of the order in which inclusion compounds are formed was obtained by fractionating a complex mixture of marine and vegetable fatty acids. In addition, lanolin was fractionated to determine the preferential order in which saturated, branched chain ( iso‐, anteiso‐ ) and hydroxy acids form inclusion compounds. Using urea fractionation and gas chromatography, 52 trace fatty acids were tentatively identified in butter, 30 in lard, and 26 in walnut oil.