Three criteria have been suggested for the identification of food vegetable oils: the ratio of the summary area of triglyceride peaks and the summary area of the reference peaks; a set of peaks of critical pairs of oil triglycerides and their relationship expressed as the percent of the maximum peak. To prove the correctness of the identification a previously known oil is analyzed and its characteristics are compared to those of the oil under study. A mixture of saturated triglycerides with equivalent carbon numbers 30-56 is used as a reference one. A total of 16 vegetable oils have been identified with the use of the method suggested.
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