Abstract
A method employing TLC-GLC for detecting animal fats in vegetable fats was subjected to collaborative study. The method involves preparative TLC of unsaponifiable matter followed by GLC of the isolated sterols. The results of this study, based on GLC determination of cholesterol in the isolated sterols, indicate that low levels (2.5%) of animal fat can be detected. The possibility of obtaining false positive results is greatly reduced compared with direct GLC of unsaponifiable matter or column chromatographic fractionation of unsaponifiable matter followed by GLC analysis.
