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Total polar lipid produced from the soybean oil and lard by heating with different surface area at $185^{\circ}C$ were measured by silica gel column chromatography. Further, the polar lipid was fractionated by high performance size exclusion chromatography-evaporative light scattering det...

Total polar lipid produced from the soybean oil and lard by heating with different surface area at $185^{\circ}C$ were measured by silica gel column chromatography. Further, the polar lipid was fractionated by high performance size exclusion chromatography-evaporative light scattering detector (HPSEC-ELSD). The HPSEC system was composed of two GPC columns $(100\;{\AA}\;and\;500\;{\AA})$ and a THF mobile phase. With this system it was possible to fractionate into the free fatty acid, diglyceride, triglyceride monomer, triglyceride dimer and triglyceride polymers. The triglyceride monomer, triglyceride dimer and triglyceride polymers significantly increased as the heating time and surface area increased. But diglyceride and free fatty acid did not increased as the heating time and surface area increased. Triglyceride polymer (r>0.93), triglyceride dimer (r>0.97), triglyceride monomer (r>0.95) showed a high correlation with polar lipid content. On the other hand, diglyceride (r<0.68) and free fatty acid (r<0.76) were not significantly correlated with the polar lipid content. These results indicated that a major oxidative components formed during thermal oxidation were triglyceride polymers and triglyceride dimer and triglyceride monomer.

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