Fractional crystallization and gas chromatographie analysis of fatty acids as a means of detecting butterfat adulteration

Abstract

Abstract A method has been devised which gives the distribution of saturated and unsaturated fatty acids of pure and adulterated cow and buffalo ghee with lard or margarine. It involves fractionation of pure and adulterated butterfat into fractions by fractional crystallization. The composition of the fatty acids liberated by the hydrolysis of each of the fractions was determined by gas chromatography. Adulteration of cow and buffalo ghee with various levels of lard or margarine caused significant changes in certain fatty acids, i.e., 22:0, 18:1, 18:0 and 16:0. It is possible to determine the extent of admixture of lard or margarine to either cow or buffalo ghee by applying a simple regression equation for certain fatty acids. This technique provides a basis for the detection of lipid adulteration.