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Chemical analysis of polymerization products in abused fats and oils.

作者信息

Waltking A E, Seery W E, Bleffert G W

出版信息

J Am Oil Chem Soc. 1975 Mar;52(3):96-100. doi: 10.1007/BF02633046.

DOI:10.1007/BF02633046
PMID:1133432
Abstract
摘要

相似文献

1
Chemical analysis of polymerization products in abused fats and oils.受滥用油脂中聚合产物的化学分析
J Am Oil Chem Soc. 1975 Mar;52(3):96-100. doi: 10.1007/BF02633046.
2
Chemical changes in heated fats.加热脂肪中的化学变化。
Bibl Nutr Dieta. 1970;15:199-204. doi: 10.1159/000391621.
3
[The ultraviolet spectra of heated fats. 11. Effect of the addition of manganese compounds on changes in the sunflower oil during heating].[加热油脂的紫外光谱。11. 添加锰化合物对向日葵油加热过程中变化的影响]
Nahrung. 1972;16(5):543-50.
4
A method for the determination of tin in the range 0.2 to 1.6 microgram, and its application to the determination of organotin stabiliser in certain foodstuffs.一种测定0.2至1.6微克范围内锡的方法及其在某些食品中有机锡稳定剂测定中的应用。
Analyst. 1970 Oct;95(135):868-74. doi: 10.1039/an9709500868.
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[Study of UV-spectra of heated fats. 14. Comparison on the effect of some heavy metal cations on thermal oxidation and polymerization of the sunflower oil].[加热油脂的紫外光谱研究。14. 某些重金属阳离子对葵花籽油热氧化和聚合作用影响的比较]
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6
Lipid oxidation. Part 4. Products of thermooxidative polymerization of vegetable oils.脂质氧化。第4部分。植物油热氧化聚合产物。
Nahrung. 1976;20(2):157-63. doi: 10.1002/food.19760200207.
7
[The UV spectra of heated fats. 9. Effect of the addition of iron compounds on the changes of sunflower oil during heating].[加热油脂的紫外光谱。9. 添加铁化合物对向日葵油加热过程中变化的影响]
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Thin-layer chromatography of nickel ion in the detection of vanaspati as an adulterant in ghee.在检测酥油中作为掺假物的氢化植物油时镍离子的薄层色谱法。
Analyst. 1980 Nov;105(1256):1120-3. doi: 10.1039/an9800501120.
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[The UV spectra of heated fats. 10. Effect of the addition of cobalt compounds on the changes of sunflower oil during heating].[加热油脂的紫外光谱。10. 钴化合物的添加对向日葵油加热过程中变化的影响]
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Preparation of fatty acid methyl esters from olive oil and other vegetable oils using aqueous hydrochloric acid-methanol.使用盐酸-甲醇水溶液从橄榄油和其他植物油中制备脂肪酸甲酯。
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引用本文的文献

1
Changes in the structure of soybean triacylglycerols due to heat.大豆三酰甘油结构因受热而发生的变化。
Lipids. 1984 Aug;19(8):589. doi: 10.1007/BF02534716.
2
Enzymatic hydrolysis of fractionated products from oils thermally oxidized in the laboratory.实验室中对热氧化油的分馏产物进行酶促水解。
Lipids. 1983 Jun;18(6):402-7. doi: 10.1007/BF02535425.
3
Effect of ingestion of thermally oxidized frying oil on peroxidative criteria in rats.摄入热氧化煎炸油对大鼠过氧化指标的影响。

本文引用的文献

1
The digestibility of polymerized oils.聚合油的消化率。
Arch Biochem. 1949 Aug;23(1):1-7.
2
Gel permeation chromatography.凝胶渗透色谱法
Science. 1970 May 1;168(3931):527-33. doi: 10.1126/science.168.3931.527.
3
Thermal reactions of methyl linoleate. I. Heating conditions, isolation techniques, biological studies and chemical changes.亚油酸甲酯的热反应。I. 加热条件、分离技术、生物学研究及化学变化
Lipids. 1984 May;19(5):324-31. doi: 10.1007/BF02534782.
4
Enzymatic hydrolysis in vitro of thermally oxidized sunflower oil.热氧化葵花籽油的体外酶促水解
Lipids. 1983 Sep;18(9):611-6. doi: 10.1007/BF02534671.
5
Biological effects due to changes in fats during heating.加热过程中脂肪变化所产生的生物学效应。
J Am Oil Chem Soc. 1978 Oct;55(10):711-7. doi: 10.1007/BF02665368.
6
Nutritional and metabolic studies of distillable fractions from fresh and thermally oxidized corn oil and olive oil.新鲜玉米油和热氧化玉米油以及橄榄油可蒸馏馏分的营养与代谢研究。
Lipids. 1978 Jan;13(1):49-55. doi: 10.1007/BF02533366.
Lipids. 1966 Sep;1(5):353-8. doi: 10.1007/BF02532680.
4
Toxicological studies on isopropyl and stearyl citrates.柠檬酸异丙酯和硬脂醇酯的毒理学研究。
Food Res. 1951 May-Jun;16(3):258-80.
5
Nutritional value of fats in cooked meats.熟肉中脂肪的营养价值。
J Am Diet Assoc. 1962 May;40:422-6.
6
The nutritional value of fats after use in commercial deepfat frying.
J Nutr. 1960 Oct;72(2):109-20. doi: 10.1093/jn/72.2.109.
7
The nutritional effect of polymers isolated from thermally oxidized corn oil.从热氧化玉米油中分离出的聚合物的营养作用。
J Nutr. 1959 May 10;68(1):101-8. doi: 10.1093/jn/68.1.101.
8
[Biological and chemical studies on commercial frying oils].
J Nutr. 1959 May 10;68(1):57-74. doi: 10.1093/jn/68.1.57.
9
Studies to determine the nature of the damage to the nutritive value of some vegetable oils from heat treatment. IV. Ethyl esters of heat-polymerized linseed, soybean and sunflower seed oils.
J Nutr. 1956 Sep 10;60(1):13-24. doi: 10.1093/jn/60.1.13.
10
Toxicity of lipid peroxides in the rat.大鼠体内脂质过氧化物的毒性
Fed Proc. 1956 Sep;15(3):918-20.