A method has been developed for the determination of glyceride composition of natural fats, which involves oxidation of the fat by permanganate‐periodate, esterification of the oxidized glycerides, and subsequent GLC using a flame ionization detector. Quantitative analyses, requiring about 4 hr and 20 mg of sample, are reported. The method gives the distribution of individual saturated acids within the glycerides. Glyceride composition of four vegetable oils has been determined, using the above procedure.
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Youngs et al. (1964) studied this question.
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