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Estimation of the Monoglyceride Content of Milk

Department of Animal Industries, Storrs Agricultural Experiment Station, Storrs, Connecticut

ABSTRACT

Existing methods for the estimation of 1-monoglycerides have been modified so that the formaldehyde produced by periodic acid oxidation is measured colorimetrically by reaction with chromotropic acid. Isomerization with perchloric acid was used to convert 2-monoglycerides to 1-monoglycerides. The formaldehyde was quantitatively recovered from commercial 1-monobutyrin, and from glycerol-free monoolein, 1-monolaurin, and 1-monopalmitin when chloroform solutions or purified butterfat containing 1.0 and 0.1% levels of monoglyceride were analyzed. Butterfat from both normal and rancid milk obtained by the silica-gel extraction method, employed in the determination of free fatty acids and cottonseed oil digested with pancreatic lipase, were analyzed for total monoglycerides. Normal milk contained from none to a trace when 10-ml. aliquots were analyzed. Acid degree increases ranging from 8.55 to 12.95 were accompanied but not paralleled by increases in 1-monoglyceride content ranging from 0.36 to 0.86 mM per 100 g. fat, and a 2-monoglyceride content ranging from 0.56 to 0.99 mM per 100 g. fat. The presence of diglycerides in rancid milk is indirectly indicated.