Lipid oxidation determination in butter and dairy spreads by HPLC

被引:23
作者
Christensen, TC
Holmer, G
机构
[1] Dept. of Biochemistry and Nutrition, Technical University of Denmark, Building 224
关键词
lipid oxidation; HPLC; dairy products; chemiluminescence; butter;
D O I
10.1111/j.1365-2621.1996.tb13139.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Butter and daily spread were stored for 14 wk at 20 degrees C. Lipid hydroperoxides were analyzed by HPLC. Two methods were tested with chemiluminescence detection based on a post-column reaction with cytochrome c and luminol. One was for separation of neutral lipids and one for separation of phospholipids. Lipid oxidation in triacylglycerols and phospholipids in both butter and dairy spread increased during storage. A linear relationship was observed between the chemiluminescence response of oxidizes triacylglycerols and peroxide value. Correlation coefficient was 0.97 for stored butter and 0.99 for stored dairy spread (PV-range 0.1-1.4 and 0.2-5.4 meq/kg, respectively). The method is sensitive, fast and reliable: for detection of primary oxidation in dairy products.
引用
收藏
页码:486 / 489
页数:4
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