Determination of tocopherols as lipid antioxidants in vegetable oils and animal fats

被引：0

作者：

N. V. Sizova

机构：

[1] Russian Academy of Sciences,Institute of Petroleum Chemistry, Siberian Branch

来源：

Russian Journal of Bioorganic Chemistry | 2014年 / 40卷

关键词：

tocopherol; antioxidants; vegetable oils; determination; liquid-phase radical oxidation;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The content of vitamin E (tocopherols) in natural vegetable oils and fats has been determined by microcalorimetry. This technique belongs to kinetic methods for determining vitamin E, which are based on the capacity of tocopherol to inhibit liquid-phase radical oxidation reactions. It has been shown on a model reaction of initiated oxidation of cumene that fatty oils inhibit the radical reaction with an induction period proportional to the content of tocopherols in oil. From experimental curves, the content of tocopherols in oils obtained by different technological methods has been estimated. It has been shown that the amount of tocopherols is an indicator of the oil quality; therefore, the method proposed can be used to control the way of oil manufacture, oil quality, and the presence of synthetic antioxidants.

引用

页码：800 / 805

页数：5