Stand reaction of linseed oil

被引：20

作者：

Zovi, Ornella ^{[1
]}

Lecamp, Laurence ^{[1
]}

Loutelier-Bourhis, Corinne ^{[2
]}

Lange, Catherine M. ^{[2
]}

Bunel, Claude ^{[1
]}

机构：

[1] CNRS, INSA Rouen, UMR 6270, PBS,FR 3038, F-76801 St Etienne, France

[2] Univ Rouen, CNRS, UMR 6014, COBRA,FR 3038, F-76821 Mont St Aignan, France

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2011年 / 113卷 / 05期

关键词：

Linseed oil; Mass spectrometry; Polymerization; Stand reaction; NUCLEAR-MAGNETIC-RESONANCE; VEGETABLE-OILS; ELECTROSPRAY-IONIZATION; MASS-SPECTROMETRY; ACYL-GROUPS; TRIACYLGLYCEROLS; POLYMERIZATION; H-1; NMR;

D O I：

10.1002/ejlt.201000414

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Several theories have been proposed concerning the stand oil reaction but no precise reaction scheme has been described. In this work, the stand reaction of linseed oil was characterized in order to determine the nature of the products formed during this reaction. Using complementary analytical techniques (more especially NMR and mass spectrometry), the existence of two different reactions was demonstrated: the Diels-Alder addition between fatty acid chains and the addition of a methylene radical on double bonds, followed by combination or elimination reactions.

引用

页码：616 / 626

页数：11

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