ABSTRACT

Fatty acids are the major component of human milk lipids. Since the acids are about 85% of the triacylglycerols (TG) the amounts esterified are only slightly less than the quantities of total lipids. Until gas-liquid chromatography (GLC) became generally available in about 1958, fatty acids were separated by solubilities and fractional vacuum distillation of the methyl esters. Fatty acids could be tentatively identified by comparisons of retention times to those of standards. Quantities could be determined. Fatty acids, i.e., branched-chain types, not believed to be present, were found. Triacylglycerols account for about 98% of the lipids in human milk and fatty acids are 85% of these. Fatty acids are the most responsive of the major components to diet. The fatty acids in the lipoproteins of lactating women should be analyzed to help delineate these pathways.