The analysis of frying fats by low‐pressure liquid chromatography (LC) using a Pye LC detector is described. With silicagel columns, chromatograms are obtained which show the extent of oxidative decomposition of the fat by the appearance of polar products eluted after the triglyceride peak. If a steep ethanol front is programmed after the appearance of the „non‐polar triglyceride”︁ peak, the „total more polar products”︁ may be eluted as one peak and compared against „total dimeric triglycerides”︁ as obtained from gel permeation work. Chromatograms of various frying oils show the accumulation of polar products with time.
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K. Aitzetmüller (1973) studied this question.
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