Chemistry of free radicals in lipids

被引：114

作者：

Hamilton, RJ ^{[1
]}

Kalu, C ^{[1
]}

Prisk, E ^{[1
]}

Padley, FB ^{[1
]}

Pierce, H ^{[1
]}

机构：

[1] UNILEVER RES,BEDFORD,ENGLAND

来源：

FOOD CHEMISTRY | 1997年 / 60卷 / 02期

关键词：

D O I：

10.1016/S0308-8146(96)00351-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A review of the chemistry of free radicals in lipids is presented. The keeping qualities of fish oil, sunflower oil and maize oil are studied with the peroxide value compared to their sensory evaluations. The levels of tocopherols in the three oils do not appear to account for their respective stabilities. Maize oil in the presence of fish oil remains unaffected by oxidation for lengthy periods. In attempting to obtain fractionation of the maize oil, a novel chromatographic medium was used which maintained the good keeping qualities of maize oil. (C) 1997 Published by Elsevier Science Ltd.

引用

页码：193 / 199

页数：7

共 15 条

[1]

[Anonymous], 1994, RANCIDITY FOODS

[2] DETERMINATION OF TOCOPHEROLS IN VEGETABLE-OILS [J].