A REVIEW OF THE METHODOLOGY OF THE 2-THIOBARBITURIC ACID TEST

被引：95
作者：
HOYLAND, DV
TAYLOR, AJ
机构：
[1] Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington, Loughborough
来源：
FOOD CHEMISTRY | 1991年 / 40卷 / 03期
关键词：
D O I：
10.1016/0308-8146(91)90112-2
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The 2-thiobarbituric acid (TBA) test for the measurement of lipid oxidation was discovered over 40 years ago. Since then it has been widely used for the measurement of the oxidative state of biological and food materials. Despite copious literature references and its widespread usage there are still uncertainties over the exact chemistry of the reaction and its applicability. This review attempts to draw together the relevant publications and discuss the merits of the TBA test, particularly in the analysis of foods.
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页码：271 / 291
页数：21
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