期刊
FOOD RESEARCH INTERNATIONAL
卷 64, 期 -, 页码 901-907出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2014.08.042
关键词
Aldehyde; Ketone; Fatty acid; HPLC-QqQ-MS; Oil oxidation
资金
- National Natural Science Foundation of China [31071561]
- Jiangxi Provincial Post-Doctoral Fellowship
- PhD Subject Fund from Education Department [20113601120004]
- Natural Science Fund from Science and Technology Department of Jiangxi Province [20114BAB214016]
Six edible oils with different fatty add compositions were used to explore nonpolar lipophilic aldehydes/ketones produced by possible parent fatty acids after accelerated oxidation. Simultaneous determination of 20 aldehydes and five ketones within the C2-C10 range was carried out using HPLC-QqQ-MS technique. Close relationships among the amounts of aldehyde carbonyls and the initial contents of oleic, linoleic and alpha-linolenic acids were revealed by principal component analysis. Pentanal, hexanal, hexanone, heptanal, 2-propenal, 2-heptenal, 2-octenal, 2-nonenal and 2,4-decadienal were the key carbonyls in close association with the initial content of linoleic acid. Ethanal, acetone, propanal, butanal, 2-pentenal, 2-hexenal, 2,4-heptadienal and 2,4-nonadienal were the key markers closely related with the initial content of alpha-linolenic add. Furthermore, octanal, octanone, nonanal, nonanone, decanal, decanone and 2-decenal were the oxidation indexes linked to the initial content of oleic acid. The results provide a complete picture of secondary oxidation products in edible oils and possible source of parent fatty adds. (C) 2014 Elsevier Ltd. All rights reserved.
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