A SIMPLE FLUOROMETRY OF HYDROPEROXIDES IN OILS AND FOODS

被引：36

作者：

AKASAKA, K

SASAKI, I

OHRUI, H

MEGURO, H

机构：

[1] Department of Food Chemistry, Faculty of Agriculture, Tohoku University, Sendai 981, Tsutsumidouri-Amamiyamachi 1-1, Aoba

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1992年 / 56卷 / 04期

关键词：

D O I：

10.1271/bbb.56.605

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A fluorometry of hydroperoxides in oil and food samples was developed using diphenyl-1-pyrenylphosphine (DPPP) with a sample size of less than 20 mg by a batch method. The sensitivity was more than 10,000 times that of the conventional iodometry. A good accordance was obtained between peroxide values (POV) measured this way and by iodometry (r = 0.9995, n = 41, POV = 0.04-240).

引用

页码：605 / 607

页数：3

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