Determination of alpha beta-unsaturated aldehydes formed from deteriorated deep fried oils and food in large scale cooking.

大规模烹饪过程中变质的油炸油和食品中形成的 αβ-不饱和醛的测定。

• 批准号: 06680059
• 负责人: FUKUDA Yasuko
• 金额: $ 1.34万
• 依托单位: Shizuoka University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1994
• 资助国家: 日本
• 起止时间: 1994 至 1995
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06680059/
• 关键词: determination; 4-hydroxynonenal; alpha beta-unsaturated aldehydes; thermal oxidation; edible oil; linear gradient HPLC; 短鎖α,β-不飽和アルデヒド; HNE; ELISA; フライ油の劣化; フライ油の酸化的劣化; フライ食品の劣化; ヒドロキシノネナ-ル; 生体毒性; 油による胸やけ; フライ食品の劣化の評価

To determine the amount of reactive low molecular alpha beta-unsaturated aldehydes, which were secondary formed from peroxides in autoxidation or thermal oxidation of oils and fats, a new method was investigated.As these unsaturated aldehydes were unstable, they were stabilized with carbonyl reagent, 2,4-DNPH.With the hydrazone of 4-hydroxy-2-trans-nonenal (HNE), which was the most unstable aldehyde, extracting solvent and some reactive conditions with 2,4-DNPH were examined. The extremely high recovery of hydrazone of HNE during the processes was obtained as 99.38% in preliminary HPLC examination (ODScolumn, acetonitrile/H_2O/ THF 70 : 29 : 1, detect : uv 350nm). The nine hydrazones of these alpha beta-unsaturated aldehydes were able to separate by linear gradient HPLC (ODS column, acetonitrile : H_2O : THF from 60 : 39 : lto 90 : 9 : 1 by 30min, detect : uv 350nm) and to calculate the amount of each aldehyde by heptenal, as an internal standard. The eight vegetable oils, which were purchased in some local markets, were heated in hot block bath at 200ﾟC,for 5 hours and dtermined these aldehydes by this new method. The total amout of these unsaturated aldehydes was 1200mug/ml oil in corn and safflower oils, on the other hand, 600 mug/mloil in perilla and roasted sesame oils.These results were shown that the reactive and toxic in vivo aldehydes produced from deteriorated edible oils were separated and determined with high sensitiveness by linear gradient HPLC.

为了确定分子α-不饱和醛的氧化OLS和脂肪T，2,4-DNPH。与4-羟基-2- trans-Nonenal（HNE）的氢氮化物（HNE），这是最醛，是最醛使用2,4-DNPH检查了ProcessEss的HNE悬挂齐的初步HPLC检查（ODSCOLUMN 50NM）的高度恢复。 ODS柱，乙腈：H_2O：THF从60：39：LTO 90：9：1 by 30分钟，检测：UV 350nm），以六种植物油为内标准，以计算每个YDE的量。另一方面，在200 p时，在200 p的200 p浴中，不饱和醛的总疗程为1200mug/毫升油，另一方面是600杯/mloila和烤芝麻油。通过线性梯度HPLC分离并用高灵敏度测定M劣化的食用油。

项目成果

M.Nagashim and Y.Fukuda: "Determination of alpha beta unsaturated aldehydes formed from deteriorated oils" J.Home Economics of Japan. (under preparation).

M.Nagashim 和 Y.Fukuda：“测定变质油中形成的 αβ 不饱和醛”J.Home Economics of Japan。

長島万弓,矢代哲子,福田靖子: "油の劣化により生ずる低分子不飽和アルデヒド類の分別定量法" 日本家政学会誌. (投稿準備中).

Mayumi Nagashima、Tetsuko Yashiro、Yasuko Fukuda：“石油劣化产生的低分子量不饱和醛的分馏和定量方法”日本家政学会杂志（准备提交）。