Twenty‐three peanut oil triacylglycerols have been characterized by liquid chromatography, gas chromatography and electron impact mass spectrometry. High resolution was achieved using two 8‐cm × 6.2‐mm reverse phase columns in series, and 20 of the triacylglycerols were separated in an analysis time of less than 45 min. Triacylglycerols were identified by analyzing each liquid chromatography fraction for carbon number, fatty acid composition and mass fragmentation pattern. The combined application of these methods permitted the identification of triacylglycerols representing combinations of all of the fatty acids present in peanut oil.
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Singleton et al. (1987) studied this question.
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