TLC-FID [thin layer chromatography-flame ionization detection] assessment of lipid oxidation as applied to fish lipids rich in triglycerides

Changes in the polar lipid content of fatty fish oils were studied by quantitative thin layer chromatography‐flame ionization detection (TLC‐FID) during an accelerated oxidation test. There was a direct linear correlation between increase in polar lipids and increase in weight of the oil samples. Comparison of increases in polar lipids with thiobarbituric acid values gave a hyperbolic correlation curve. However, a linear correlation was obtained in a semilogarithmic system. The simple and time‐saving TLC‐FID method for the analysis of the polar lipid content of oils as compared to a column chromatographic method suggests that this new method could be used in quality control of edible oils.