Abstract
The average carbon chain length of saturated fatty acid esters can be determined by comparing absorption intensities in the 3.3 and 5.75 μ infrared regions. Data are presented for triglycerides, monoglycerides, and methyl esters. The method was used to follow the fractionation of hydrogenated milk fat from acetone, and the average values for fatty acid chain length were in good agreement with those obtained by gas chromatographic methyl ester analysis. The I.R. method is particularly applicable when only a few mg of sample is available and the material being fractionated contains both long and short chain saturated fatty acids.
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References
Keeney, Mark, J Assoc. Offic. Agr. Chemists,39, 212 (1956).
Patton, S., R. D. McCarthy, Laura Evans, and T. R. Lynn, J. Dairy Sci.,43, 1187 (1960).
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Authorized for publication August 9, 1961, as Paper No. 2590 in the Journal Series of the Pennsylvania Agricultural Experiment Station.
Supported in part by the U. S. Public Health Service (H3632).
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Keeney, P.G. Estimating the average carbon chain length of saturated fatty acid esters by infrared spectroscopy. J Am Oil Chem Soc 39, 304–305 (1962). https://doi.org/10.1007/BF02638124
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DOI: https://doi.org/10.1007/BF02638124