Background:

1,3-Dimyristoyl-rac-glycerol is a diacylglycerol that contains myristic acid at the sn-1 and sn-3 positions. It has been used as an internal standard for the quantification of free fatty acids, monoacylglycerols, and diacylglycerols in the subcutaneous fat of raw and dry-cured Iberian ham.1

|1. NarvÁez-Rivas, M., Vicario, I.M., Constante, E.G., et al. Changes in the concentrations of free fatty acid, monoacylglycerol, and diacylglycerol in the subcutaneous fat of Iberian ham during the dry-curing process. J. Agric. Food Chem. 55(26), 10953-10961 (2007).