Yang C M, Grey A A, Archer M C, Bruce W R
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, ON, Canada.
Nutr Cancer. 1998;30(1):64-8. doi: 10.1080/01635589809514642.
This work describes the application of high-resolution proton nuclear magnetic resonance (1H-NMR) spectroscopy to the study of the thermal peroxidation of beef tallow and corn oil under standardized conditions. The approach provides a rapid, quantitative method for determining the degree of oxidation of unsaturated fatty acids in animal and vegetable fats and oils by quantitating the decreasing intensities of 1H-NMR peaks for allylic and olefinic protons in unsaturated fatty acid chains of triglycerides and the increasing peak intensities of hydroperoxide and saturated and alpha, beta-unsaturated aldehydic protons in relation to the less labile protons in the triglyceride molecule. Two-dimensional correlation spectroscopy analysis of highly oxidized beef tallow (180 degrees C for 24 h) suggested that the unsaturated aldehydes that persisted were apparently associated with carboxy groups.
这项工作描述了高分辨率质子核磁共振（1H-NMR）光谱在标准化条件下对牛脂和玉米油热过氧化研究中的应用。该方法通过定量甘油三酯不饱和脂肪酸链中烯丙基和烯质子的1H-NMR峰强度降低以及与甘油三酯分子中较稳定质子相关的氢过氧化物、饱和及α,β-不饱和醛质子峰强度增加，提供了一种快速、定量的方法来测定动植物油脂中不饱和脂肪酸的氧化程度。对高度氧化的牛脂（180℃，24小时）进行二维相关光谱分析表明，残留的不饱和醛显然与羧基有关。
