INVESTIGATIONS ON THE STRUCTURE OF CHINESE TALLOW USING AGNO3-TLC AND HPLC

Abstract

Chinese tallow is a vegetable fat with interesting properties, containing almost exclusively palmitic and oleic acid. With more than 80% of the total triacylglycerols, POP (symmetrical dipalmitoyl oleoyl glycerol) is the main component of chinese tallow. In this investigation, methodical details of an improved combination of silver nitrate complexation TLC and HPLC and their application to an analysis of the triglyceride composition of chinese tallow are described. Own results on fatty acid and triacylglycerol composition of chinese tallow are compared with data from the literature.