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Characteristics of the thiobarbituric acid reactivity of oxidized fats and oils
Authors:Hiroko Kosugi  Takashi Kojima  Kiyomi Kikugawa
Affiliation:(1) Ferris University, 4-5-3 Ryokuen, Izumiku, 245 Yokohama, Japan;(2) Tokyo College of Pharmacy, 1432-1 Horinouchi, Hachioji, 192-03 Tokyo, Japan
Abstract:The thiobarbituric acid (TBA) reactivity of oxidized methyl linoleate, soybean oil, sesame oil, lard, chicken oil and sardine oil was characterized by using four different methods with 0.01% butylated hydroxytoluene (BHT). Optimal pH for the reactivity of most of the oxidized samples was 3–4, and that of some samples was above 5. Introduction of 2 mMt-butyl hydroperoxide (t-Bu00H) or 0.2 mM ferric ion in the reaction markedly enhanced the reactivity. Introduction of 0.2 mM ethylenediamine tetraacetic acid suppressed the reactivity. The characteristics of the TBA-reactivity of the samples were similar to those of alkadienals or alkenals. The most preferable method for the estimation of the TBA-reactive substances of the oxidized fats and oils was that using solvents at pH 3.5 with introduction of BHT, andt-Bu00H or ferric ion.
Keywords:Alkadienals  alkenals  ferric ion  oxidized fats and oils  TBA-reactivity   t-butyl hydroperoxide
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