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The fatty acid compositions of some food fats and oils were determined by gas‐liquid chromatography (GLC) before and after application of reagents and conditions of some extraction procedures. The extraction procedures studied had a nonsignificant effect on the fatty acid compositions. Procedures leading to methyl ester formation through a series of room temp reactions were selected over procedures requiring higher temp reactions, on the basis of yield of products, fatty acid compositions of food lipids of simple composition, or both. These procedures were then used to prepare some food fats and oils for analysis by GLC and the fatty acid compositions determined in this manner are presented.
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Hivon et al. (1964) studied this question.
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