Analysis of autoxidized fats by gas chromatography-mass spectrometry. IV. Soybean oil methyl esters
Analysis of autoxidized fats by gas chromatography-mass spectrometry. IV. Soybean oil methyl esters
复制标题
通过气相色谱-质谱法分析自氧化脂肪。
作者：
E. Frankel;W. Neff
在低水平氧化的大豆油酯（过氧化物值低于50）中发现了氢过氧化物的不寻常的异构体分布。出乎意料的高浓度的12-氢过氧化物异构体与氧化的纯亚麻酸酯的异构体组成形成鲜明对比。在低氧化水平下观察到的不同异构体氢过氧化物可能通过其分解导致大豆油的独特风味劣化。定量气相色谱-质谱（GC-MS）在这项研究中使用的第一次提供了一个答案的基本问题，其中氢过氧化物有助于大豆油的氧化状态。用毛细管气相色谱法对GC-MS结果进行了确证。高度氧化的大豆酯（过氧化值468和2352）的分析表明，相同的主要化合物中发现的氧化纯亚油酸酯，以及少量的油酸和亚麻酸氢过氧化物。
An unusual isomeric distribution of hydroperoxides has been found in soybean oil esters oxidized at low levels (peroxide values below 50). The unexpectedly high concentration of the 12-hydroperoxide isomer is in marked contrast to the isomeric composition of oxidized pure linolenate. The different isomeric hydroperoxides observed at low levels of oxidation may contribute through their decomposition to the unique flavor deterioration of soybean oil. Quantitative gas chromatographymass spectrometry (GC-MS) used in this study provides for the first time an answer to the basic question of which hydroperoxides contribute to the state of oxidation of soybean oil. Results of GC-MS were confirmed by capillary gas chromatography. Analyses of highly oxidized soybean esters (peroxide values 468 and 2352) reveal the same main compounds as those found in oxidized pure linoleate, together with small amounts of oleate and linolenate hydroperoxides.