Glycerolysis of marine oils and the preparation of acetylated monoglycerides

Conclusions The glycerolysis reaction was applied to menhaden, tuna, herring, sardine, and salmon‐egg oils. Optimum reaction time for the preparation of α‐monoglycerides was found to vary, reproducibly, from 45 to 60 min., depending on the particular kind of marine oil employed. The method was suitable for the preparation of kilogram quantities. A laboratory method for the prepagation of kilogram quantities of highly pure acetylated α‐mono‐glycerides was developed. Both the glycerolysis mixtures from marine oils and their acetylated products were light in color and substantially free of odor. Thin‐layer silicic acid chromatography, as described here, was found suitable for the analysis of acetoglycerides from marine oils. The work indicated that the method may have wide use for the separation and identification of other lipid classes as well.