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Changes in the polar lipid content of fatty fish oils were studied by quantitative thin layer chromatography‐flame ionization detection (TLC‐FID) during an accelerated oxidation test. There was a direct linear correlation between increase in polar lipids and increase in weight of the oil samples. Comparison of increases in polar lipids with thiobarbituric acid values gave a hyperbolic correlation curve. However, a linear correlation was obtained in a semilogarithmic system. The simple and time‐saving TLC‐FID method for the analysis of the polar lipid content of oils as compared to a column chromatographic method suggests that this new method could be used in quality control of edible oils.
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Kaitaranta et al. (1981) studied this question.
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