THERMAL-DECOMPOSITION OF CAPSAICIN .1. INTERACTIONS WITH OLEIC-ACID AT HIGH-TEMPERATURES

被引：43

作者：

HENDERSON, DE ^{[1
]}

HENDERSON, SK ^{[1
]}

机构：

[1] QUINNIPIAC COLL,DEPT CHEM,HAMDEN,CT 06518

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 11期

关键词：

D O I：

10.1021/jf00023a042

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The thermal decomposition of capsaicin alone and in the presence of oleic acid was studied by GC-MS. Decomposition products of capsaicin included vanillin, methylnonenoic acid, and methylnonenamide. In mixture with oleic acid, two unique products, 9-octadecenamide and N-vanillyl-9-octadecenamide, are formed. The formation of expected oxidative decomposition products of oleic acid is suppressed by the presence of capsaicin.

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页码：2263 / 2268

页数：6

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