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1、730G.SAROJINI,K.CHITTEMMARAO,P.G.TULPULEANDG.LAKSHMINARAYANAconsumption.Hence,CPFAcouldnotbeaproblemas37:440(1960).theseareeliminatedinthecookingprocess.Butepoxyoleic4.Eder,S.R,andG.Guhr,Fette.SeifenAnstrichm.81:566(1979).acidcouldnotbeeliminatedwithanyoftheprocessing5.Ho
2、pkins,c.Y.,andM.J.Chisholm,JAOCS36:95(1959).techniques.Itispresentinsmallquantitiesonly,andits6.Paal,C.,andK.Roth,Chern.Abst.3:2158(1909).levelcanbereducedfurtherbyblendingwithcommon7.OfficialandTentativeMethodsoftheAmericanOilChemists'cookingoils.ProcessingofH.sabdariffa
3、seedoilthusmaySociety(1973).Thirdedition.Vol.IandII.AOCS,Chicago.MethodsCa5a-40,Ca61-52,Cc7-25,Cc109-25,Cc9a-48,renderitsuitableforhumanconsumption.Cd1-25,Cd3-25,Cd8-53.8.Christie,W.W.(1973).Lipidanalysis,isolation,separation,identificationandstructuralanalysisoflipids.Pe
4、rgamonPress,ACKNOWLEDGMENTSOxford,p.90.9.Schneider,E.L.,S.P.LokeandD.T.Hopkins,JAOCS45:585TheAndhraPradeshAgriculturalUniversityprovidedtheoppor•(1968).tunitytodotheresearchandLC.A.Rprovidedfinancialassistance.10.Fioriti,J.A.,andRJ.Sims,J.Chromatog.32:761(1968).Partofthew
5、orkwasdoneintheRegionalResearchLaboratoryand11.Chakrabarty,M.M.,D.BhattacharyaandM.K.Kundu,Analyst.NationalInstituteofNutrition.95:85(1970).12.Rukmini,C.M.,VijayaraghavanandP.G.Tulpule,JAOCS59:415(1982).REFERENCES13.Sultana,S.N.,andD.P.Sen,J.Fd.Sci.Tech.16:208(1979).14.Vi
6、dyasagar,K.,5.5.Arya,K.S.Premavalli,D.B.Pariharand1.Ramakrishna,G.,N.KrishnaReddy,G.Azeemoddin,D.H.Nath,J.Fd.Sci.Tech.11:73(1974).AtchyutaramayyaandS.D.ThirumalaRao,J.OilTech.Assn.15.Moore,H.K.,G.A.RichterandW.B.VanArsdel,Ind.Eng.India.11:75(1979).Chern.9:451(1971).2.Ahma
7、d,M.U.,S.K.Hussain,1.AhmadandS.M.Osman,J.Sci.Fd.Agric.30:424(1979).3.Earle,F.R.,C.A.Glass,G.C.GisingerandLA.Wolff,JAOCS[ReceivedSeptember6,1983]~DeterminationofMono-andDiglyceridesinPalmOil,OleinandStearinE.M.GOHandR.E.TIMMS,KempasEdibleOilSdn.Berhad,P.O.Box75,PasirGudang
8、,Johore,Malaysia.ABSTRACTnaturallycontainsthislevelofmonoglycerides(5).Al•thoughrefiningreducest
