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食用油の加熱によって生じる有害アルデヒド 4－hydroxy－2E－nonenalおよびその類縁化合物 4－hydroxy－2E－hexenalの定量分析
https://doi.org/10.24514/00002892
https://doi.org/10.24514/000028928f1ebb9d-26ff-4618-91f7-33853ff5a99b
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
nfri_report_No76p51-57p.pdf (1.1 MB)
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| Item type | 紀要論文01 / Departmental Bulletin Original Article(1) | |||||||||||||||||
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| 公開日 | 2019-12-20 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | 食用油の加熱によって生じる有害アルデヒド 4－hydroxy－2E－nonenalおよびその類縁化合物 4－hydroxy－2E－hexenalの定量分析 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Quantitative analysis of 4-hydroxy-2E-nonenal and 4-hydroxy-2E-hexenal in heated cooking oil | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 4-hydroxy-2E-nonenal(4-HNE) | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 4-hydroxy-2E-hexenal(4-HHE) | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 内部標準法 | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | GC/MS | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 定量分析 | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||
| ID登録 | ||||||||||||||||||
| ID登録 | 10.24514/00002892 | |||||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||||
| 著者 |
箭田, 浩士
× 箭田, 浩士
× 亀山, 眞由美
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | A cytotoxic aldehyde, 4-hydroxy-2E-nonenal (4-HNE), is formed by lipid peroxidation in cells. In order to investigate formation of 4-HNE and the related aldehyde, 4-hydroxy-2E-hexenal (4-HHE) in cooking oil, we developed a quantitative analytical method for the aldehydes using synthesized deuterium labeled aldehydes as the internal standards. The cooking oil including internal standards was clean-upped by a cartridge-type silica-gel column, and the hydroxyl groups of 4-HNE and 4-HHE were derivatized to trimethylsilyl ether for the GC/MS measurement. Commercial cooking oils were heated and analyzed using the developed isotope-dilution method. 4-HNE levels increased according to heating time, and the final concentrations differed about five times among analyzed cooking oils. In the oil repeatedly used by tempura cooking, 4-HNE increased following the rise of peroxide value (POV) in the first several use, and then its concentration reached a plateau. | |||||||||||||||||
| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | A cytotoxic aldehyde, 4-hydroxy-2E-nonenal (4-HNE), is formed by lipid peroxidation in cells. In order to investigate formation of 4-HNE and the related aldehyde, 4-hydroxy-2E-hexenal (4-HHE) in cooking oil, we developed a quantitative analytical method for the aldehydes using synthesized deuterium labeled aldehydes as the internal standards. The cooking oil including internal standards was clean-upped by a cartridge-type silica-gel column, and the hydroxyl groups of 4-HNE and 4-HHE were derivatized to trimethylsilyl ether for the GC/MS measurement. Commercial cooking oils were heated and analyzed using the developed isotope-dilution method. 4-HNE levels increased according to heating time, and the final concentrations differed about five times among analyzed cooking oils. In the oil repeatedly used by tempura cooking, 4-HNE increased following the rise of peroxide value (POV) in the first several use, and then its concentration reached a plateau. | |||||||||||||||||
| 書誌情報 |
食品総合研究所研究報告 en : Report of National Food Research Institute 巻 76, p. 51-57, 発行日 2012-03-01 |
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| 出版者 | ||||||||||||||||||
| 出版者 | 農業・食品産業技術総合研究機構 | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 0301-9780 | |||||||||||||||||
| DOI | ||||||||||||||||||
| 関連タイプ | isIdenticalTo | |||||||||||||||||
| 識別子タイプ | DOI | |||||||||||||||||
| 関連識別子 | 10.24514/00002892 | |||||||||||||||||
| 著者版フラグ | ||||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||
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Cite as
YADA, Hiroshi, OHNISHI-KAMEYAMA, Mayumi, 2012, Quantitative analysis of 4-hydroxy-2E-nonenal and 4-hydroxy-2E-hexenal in heated cooking oil: 農業・食品産業技術総合研究機構, 51–57 p.
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