Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Temperature on Composition of Monohydroperoxide Isomers Formed in Oxidation of Methyl Linoleate

Methyl Linoleate의 산화중 형성된 Monohydroperoxide 이성체들의 조성에 미치는 온도의 영향

  • Published : 1996.06.30

Abstract

An attempt was made to study the relative composition of Monohydroperoxide isomers of methyl linoleate oxidized to different peroxide values at 60, 90, 120 and $150^{\circ}C$, respectively. HPLC was used to analyze and isolate the monohydroperoxide isomers fractionated by silica gel column after reduction with NaBH.. GC-MS was used to identify four monnhydroperoxide isomers as trimethylsilyl (TMS) in mixtures of oxidized methyl linoleate In the geometrical isomers, the proportions of 9/13-OOH-trans, trant-diene were higher than those of 9/13-OOH-cis, trans-diene at $60^{\circ}C$ and $90^{\circ}C$. However in the initial stage at $150^{\circ}C$, the proportions of 9/13-OOH-cis, trans-diene were slightly higher than those of 9/13-OOH-trans, trans-diene. In case of positional isomers, equal proportions of 9-OOH-10, 12-diene and 13-OOH-9, 11-diene were found in all samples of methyl linoleate oxidized at different temperatures and peroxide levels.

Keywords

methyl linoleate;monohydroperoxide isomers;HPLC;GC-MS;trimethylsilyl (TMS)

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