A new method for the analysis of component mono-, di-, and triglycerides

A new micromethod is described for the determination of component mono-, di-, and triglycerides. The basic procedure involves ozonization of the double bonds and catalytic reduction of the ozonides followed by separation and quantification of the glyceryl residues by thin-layer chromatography. The potentialities of the method are demonstrated by the analysis of soybean oil and lard as well as standard mixtures of synthetic. mono-, di-, and triglycerides. Procedures for the analysis of the four monoglyceride types, six of the seven possible diglyceride types, and four of the six possible triglyceride types are demonstrated.