Triglycerides are a kind of neutral lipids that are stored in adipose tissue in the bodies of animals, and are broken down to supply energy to cells when they need it. They are known to be the main component of vegetable oils etc., which are included in a lot of food. Triglycerides are constituted of glycerol (glycerin) bonded to three fatty acids (acyl groups) (Fig. 1) and are highly hydrophobic; there are very many molecular species depending on the composition of the acyl groups and their bonding positions. In vegetable oils, the types of acyl groups that constitute the triglycerides differ depending on the ingredients. Here, we introduce examples of the analysis of triglycerides using supercritical fluid chromatography (SFC). H. Terada, T. Hattori
The targeted triglycerides and their detection conditions are listed in Table 1. The analysis conditions are summarized in Table 2, and a chromatogram obtained by analysis of a standard sample in which the concentration of each triglyceride was 10 μg/L is shown in Fig. 2. Because an ODS column is used, the retention time increases as the carbon chain of the acyl group lengthens, and for carbon chains of the same length, the retention time is shorter for the chain that has the higher number of double bonds.
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