@article{oai:repository.naro.go.jp:00003012,
 author = {箭田, 浩士 and YADA, Hiroshi and 亀山, 眞由美 and OHNISHI-KAMEYAMA, Mayumi},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {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., 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.},
 pages = {51--57},
 title = {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},
 volume = {76},
 year = {2012},
 yomi = {ヤダ, ヒロシ and カメヤマ, マユミ}
}