Claxson A W, Hawkes G E, Richardson D P, Naughton D P, Haywood R M, Chander C L, Atherton M, Lynch E J, Grootveld M C
Inflammation Research Group, London Hospital Medical College, UK.
FEBS Lett. 1994 Nov 21;355(1):81-90. doi: 10.1016/0014-5793(94)01147-8.
The oxidative deterioration of glycerol-bound polyunsaturated fatty acids (PUFAs) in culinary oils and fats during episodes of heating associated with normal usage (30-90 min at 180 degrees C) has been monitored by high field 1H NMR spectroscopy. Thermal stressing of PUFA-rich culinary oils generated high levels of n-alkanals, trans-2-alkenals, alka-2,4-dienals and 4-hydroxy-trans-2-alkenals via decomposition of their conjugated hydroperoxydiene precursors, whereas only low concentrations of selected aldehydes were produced in oils with a low PUFA content, lard and dripping when subjected to the above heating episodes. Samples of repeatedly used, PUFA-rich culinary oils obtained from restaurants also contained high levels of each class of aldehyde. The dietary, physiological and toxicological ramifications of the results obtained are discussed.
通过高场1H核磁共振光谱法监测了烹饪油脂中与正常使用相关的加热过程（180℃下30 - 90分钟）中甘油结合的多不饱和脂肪酸（PUFAs）的氧化降解情况。富含PUFA的烹饪油在热应激下，通过其共轭氢过氧二烯前体的分解产生了高水平的正烷醛、反式-2-烯醛、2,4-二烯醛和4-羟基-反式-2-烯醛，而低PUFA含量的油脂（猪油和滴油）在经历上述加热过程时仅产生低浓度的特定醛类。从餐馆获得的反复使用的富含PUFA的烹饪油样品中也含有高水平的各类醛。讨论了所得结果在饮食、生理和毒理学方面的影响。
