Composition of the Trisaturated Glycerides of Milk Fat

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Abstract
The trisaturated glycerides (GS3) of milk fat were determined by reacting the fat with mercuric acetate in methanol. The GS3 were separated from the adducts of the unsaturated glycerides (GU) by column chromatography on Florisil. The GU could be regenerated from the column by a 2nd elution with an acid-containing solvent. The fatty-acid compositions of the fats, the GS3 and GU were determined by gas-liquid chromatography. The GS3 content of milkfat was not changed by randomization. Samples (19) of milk fat analyzed had GS3 contents ranging from 33.2 to 44.3%, with an average of 39.7%. The glyceride types GS2U, GSU2 and GU3 of 3 samples were calculated from the GS3 content and the total amount of saturated fatty-acids.