Fatty acids of lard. A. Identification by gas‐liquid chromatography

Abstrat A fresh commercially rendered lard was separated into its component fatty acids by subjecting the methyl esters to gas‐liquid chromatography on nonpolar and polar columns. The lard methyl esters were first chromatographed on a silicone column. This column achieved separation of the component esters principally on the basis of chain length, and fractions which were represented by a single peak or series of peaks were collected. The collected fractions were then rechromatographed on an ethylene glycol succinate polyester column to separate and identify the saturated and the unsaturated esters. Qualitative evidence was obtained for the presence of 29 fatty acids ranging in chain length from 10 to 20 carbon atoms. Included were the esters of the following: Satrated acids (10,12,14,15,16,17,18,19,20, and 22 C‐atoms), monounsaturated acids (14,16,17,18,19, 20, and 22 C‐atoms), and polyunsturated acids (18蝘2,20蝘2,22蝘2,18蝘3,20蝘3,22蝘3,20蝘4,22蝘4,20蝘5, and 22蝘5).3. Peaks for several additional trace components were also observed.