Studies on the Triglyceride Composition of some Vegetable Oils -III. Triglyceride Composition of Olive Oil-

식물유(植物油)의 Triglyceride조성(組成)에 관한 연구(硏究) -제3보(第3報) : 올리브기름의 Triglyceride조성(組成)-

  • Choi, Su-An (Dept. of Scientific Education, Busan Teachers College) ;
  • Park, Yeung-Ho (Dept of Food Science and Technology, National Fisheries University of Busan)
  • 최수안 (부산교육대학 과학교육과) ;
  • 박영호 (부산수산대학 식품공학과)
  • Published : 1983.01.01


Triglyceride fraction was separated from olive oil by thin layer chromatography (TLC) and fractionated into four groups by high performance liquid chromatography (HPLC). Compositions of the triglycerides and fatty acids of four fractions were determined by gas liquid chromatography (GLC). The olive oil contained higher concentrations of C-52 and C-54 triglycerides having partition numbers of 48. The fatty acid compositions of these triglycerides were mainly composed of C18:1 and C18:2 fatty acids. From these results, the possible fatty acid combinations of major triglycerides of olive oil were estimated to be(3C18:1;50.6%), (1C16:0, 2C18:1;23.51%), (2C18:1, 1C18:2;5.48%), (1C18:0, 2 18:1;4.55%), (1C16:0, 1C18:1, 1C18:2;2.94%), (2C16:0, 1C18:1;2.35%), (1 C16:1, 2 C18:1;2.21%), (1C18:1, 2C18:2;1.06%), (1 C14:0, 2 C18:1;1.03%).