CHEMICAL INVESTIGATION OF SEED FAT OF CELASTRUS-PANICULATUS

Abstract

The fatty acid composition of the seed fat of Celastrus paniculatus was determined by spectrophotometry, urea adduct formation and quantitative paper chromatography. The percentages of individual acids were found to be: formic, 1.5; acetic, traces; benzoic, 3.4; palmitic, 31.2; stearic, 3.5; oleic, 22.5; linoleic, 15.7; and linolenic, 22.2. A solid ester (m.p. 60–62°c), isolated from the seed fat, has been partly characterised by chromatography and spectral analysis.