HEAT TREATMENT OF VEGETABLE OILS I. ISOLATION OF THE CYCLIC FATTY ACID MONOMERS FROM HEATED SUNFLOWER AND LINSEED OILS.

被引：0
|
作者：
Sebedio, J.L. [1 ]
Prevost, J. [1 ]
Grandgirard, A. [1 ]
机构：
[1] INRA, Dijon, Fr, INRA, Dijon, Fr
来源：
JAOCS, Journal of the American Oil Chemists' Society | 1987年 / 64卷 / 07期
关键词：
CHROMATOGRAPHIC ANALYSIS - FOOD PRODUCTS - Fats - MONOMERS - Separation;
D O I：
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中图分类号：
学科分类号：
摘要：
Linseed and sunflower oils were heated at 275 C for 12 hr under nitrogen. The sunflower oil was also heated in a commercial fryer at 200 C for 48 hr using a 2-hr day cycle. The cyclic fatty acid monomers (CFAM) formed during the heat treatment of the linseed oil were isolated by a combination of saponification, esterification, column chromatography on silicic acid and urea fractionation. Each fraction was analyzed by gas liquid chromatography and hydrogenated to determine the content of the C18 straight chain fatty acids.
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页码：1026 / 1032
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