Wasanbon-to sugar is handmade sugar which has been manufactured traditionally in Japan by a unique refining precedure. The free fatty acids with twelve or more carbon atoms were analyzed in cane sugar pressed juice, Shiroshita-to sugar, Wasanbon-to sugar, and Wasanbon-to sugar stored for one year, by the DUNCOMB method, gas chromatography, and GC-MS. The following results were obtained. Myristic, palmitic, stearic, oleic, linoleic, and arachidic acids were separately determined in Wasanbon-to sugar. There was no significant difference between the products made by manual process and centrifugal one in free fatty acid contents. Wasanbon-to sugar stored for one year contained less oleic acid and more palmitic acid than fresh sugar. From 60 to 90% of total free fatty acids was removed during manufacturing Shiroshita-to sugar. Concering total free fatty acid contents, there was no significant difference between pressed juice from sugar cane of N : Co 310 (N : Co) and that of Chikusha.

和三盆糖は, 我が国の独特の精製法で作られる手作りの砂糖である. 炭素数12以上の脂肪酸含量を圧搾汁, 白下糖, 和三盆糖, 1年経過した和三盆糖を使用し, ダンカン法, ガスクロマトグラフィー, GC-MSで分析して, 以下の結果得た. ミリスチン酸, パルミチン酸, ステアリン酸, オレイン酸, リノール酸, アラキジン酸を和三盆糖で定量した. 遊離脂肪酸含量において, 手押し, 遠心分離法ともに有意差はなかった. 1年経過した和三盆糖は, 和三盆糖よりオレイン酸は少ないが, パルミチン酸は多かった. 全遊離脂肪酸は, 白下糖製造中に60%から90%除去された. 全遊離脂肪酸のうち, N : Co310の圧搾汁と竹蔗の圧搾汁に有意差はなかった.