A new method, involving the use of high-performance thin-layer chromatography, has been developed, which detects 10–20% (w/w) of adulterant tallow in cow ghee. The method consists of high-performance thin-layer chromatographic separation of both unsaponifiable and saponified portions using n-hexane-diethyl ether-glacial acetic acid (4:6:0.2, v/v) (for unsaponifiable portion) and n-hexane-diethyl ether-glacial acetic acid (6.5:3.5:0.2, v/v) (for saponifiable portion) as mobile phases. Beef tallow was mixed with cow ghee in various proportions (5 to 90%) to obtain admixtures of beef tallow with cow ghee. The analysis of the samples of cow ghee containing different proportions of beef tallow revealed that the addition of beef tallow to cow ghee affected the chromatographic profile; the effect increased with increasing proportions of beef tallow. Ghee adulterations with tallow at levels down to 20% are clearly seen visually in the chromatographic profile.
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