1995 Fiscal Year Final Research Report Summary
Determination of alpha beta-unsaturated aldehydes formed from deteriorated deep fried oils and food in large scale cooking.
| Project/Area Number |
06680059
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Shizuoka University |
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Principal Investigator |
FUKUDA Yasuko Shizuoka University, Education, Professor, 教育学部, 教授 (40141444)
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| Co-Investigator(Kenkyū-buntansha) |
NAGASHIMA Mayumi Ichimura Gakuen College, Nutrition, Assistant Professor, 生活文化学科, 助教授 (80261105)
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| Project Period (FY) |
1994 – 1995
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| Keywords | determination / 4-hydroxynonenal / alpha beta-unsaturated aldehydes / thermal oxidation / edible oil / linear gradient HPLC |
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| Research Abstract |
To determine the amount of reactive low molecular alpha beta-unsaturated aldehydes, which were secondary formed from peroxides in autoxidation or thermal oxidation of oils and fats, a new method was investigated.
As these unsaturated aldehydes were unstable, they were stabilized with carbonyl reagent, 2,4-DNPH.With the hydrazone of 4-hydroxy-2-trans-nonenal (HNE), which was the most unstable aldehyde, extracting solvent and some reactive conditions with 2,4-DNPH were examined. The extremely high recovery of hydrazone of HNE during the processes was obtained as 99.38% in preliminary HPLC examination (ODScolumn, acetonitrile/H_2O/ THF 70 : 29 : 1, detect : uv 350nm). The nine hydrazones of these alpha beta-unsaturated aldehydes were able to separate by linear gradient HPLC (ODS column, acetonitrile : H_2O : THF from 60 : 39 : lto 90 : 9 : 1 by 30min, detect : uv 350nm) and to calculate the amount of each aldehyde by heptenal, as an internal standard. The eight vegetable oils, which were purchased in some local markets, were heated in hot block bath at 200ﾟC,for 5 hours and dtermined these aldehydes by this new method. The total amout of these unsaturated aldehydes was 1200mug/ml oil in corn and safflower oils, on the other hand, 600 mug/mloil in perilla and roasted sesame oils.
These results were shown that the reactive and toxic in vivo aldehydes produced from deteriorated edible oils were separated and determined with high sensitiveness by linear gradient HPLC.
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Research Products
(2 results)
