••01 Jan 1972
TL;DR: Fatty acid composition by GLC for new samples like peanut lecithin, peanut germ oil,Myristica attenuata, Myristica kanarica, My Bristica magnifica, Mesua ferrea, Vateria indica, Schleichera trijuga, and shark-liver stearine are presented and industrial utilization of these new oils and fats is discussed.
Abstract: Nineteen different samples of oils and fats have been examined for their component acids and composition by gas-liquid chromatography. Under programmed-temperature operations, the temperatures at which different components start to elute bear a straight-line relationship with their respective carbon numbers. Chromatograms, under programmed-temperature conditions, of methyl esters from such oils as coconut, groundnut, mustard, etc., are used for identifying the components of an unknown oil by comparing its chromatogram taken under nearly identical conditions. For confirmatory identifications, such plots as logarithm of retention times versus carbon numbers for saturated acids (14:0 to 24:0), monoenoic acids (14:1 to 24:1), and dienoic acids (18:2 to 24:2), under isothermal conditions, have also been used. Some new fatty acids, noted for the first time in traditional oils, are 15:0 in cottonseed oil, 20:1 in sesame oil, 22:0 in soybean oil, and 24:2 in mustard oil. Odd-carbon chain acids from 11∶0 to 23:0 have been observed in such vegetable oils as peanut germ, rice bran, andMesua ferrea. Fatty acid composition by GLC for new samples like peanut lecithin, peanut germ oil,Myristica attenuata, Myristica kanarica, Myristica magnifica, Mesua ferrea, Vateria indica, Schleichera trijuga, and shark-liver stearine are presented. Industrial utilization of these new oils and fats is discussed.
Abstract: Chemical methods, chromatography and infrared spectroscopy have been applied to ascertain the location and nature of the cyanogenic compounds in kusum oil. Observations indicate the cyanogenic compounds to be a part of glyceride molecules in which one of the hydroxyl groups of the latter is bonded to the cyanogenic compound through an ether linkage. Chromatographic behavior of the isolated cyanogenic compounds further indicates that at least two glyceride molecules are involved. These glycerides are predominantly esterified with saturated fatty acids.