Monitoring of heat-induced degradation of edible oils by proton NMR

被引：51

作者：

Guillen, Maria D. ^{[1
]}

Ruiz, Ainhoa ^{[1
]}

机构：

[1] UPV, Fac Farm, Vitoria 01006, Spain

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2008年 / 110卷 / 01期

关键词：

edible oils; degradation at high temperature; H-1 nuclear magnetic resonance; acyl groups; aldehydes; 4-hydroxy-trans-2-alkenals;

D O I：

10.1002/ejlt.200600299

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The degradation process of edible oils of very different nature, submitted to 190 degrees C with aeration, is studied by means of H-1 nuclear magnetic resonance (NMR). In this study, no primary oxidation products, such as hydroperoxides, are detected, the signals of aldehydes being the first to be observed in the 1H NMR spectra. Differences between this degradation process and those occurring at 70 degrees C with aeration or under microwave action are discussed, not only in relation to the degradation rate of the different acyl groups, but also in relation to the nature and proportions of some of the degradation products generated. Oils rich in oleic acyl groups are not only more resistant to degradation than oils rich in linoleic and linolenic acyl groups, but also produce lower proportions of toxic aldehydes.

引用

页码：52 / 60

页数：9

共 51 条

[1] Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content [J].