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A simple and rapid method, based on separation of a frying oil into monomeric, dimeric and oligomeric triglyceride by means of high performance size exclusion chromatography on Ultrastyragel column (500 A), is proposed for evaluation of the quality of used frying oil. The relative area of the monomeric triglyceride was decreased with frying time increase, however, the decrease rate was significantly reduced by treatment of a composited powder (porous rhyorite /citric acid 40/56/4). This measurement showed good linear relationship with change in polar component measurement. There were no significant differences between the slopes of regression lines in both treated and non-treated frying oil system for relationship between monomeric triglyceride and polar component. By this method, it was found that a frying oil babe to be discarded if the content monomeric triglyceride decreased to 71%, which was corresponed to 27% polar component.
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