지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.9 No.4
- 발행연도
- 2004.12
- 수록면
- 295 - 299 (5page)
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초록· 키워드
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Alpha-tocopherol was thermally oxidized and degraded at high temperatures and the resulting products were chromatographically separated and identified by LC-MS. Alpha-tocopherol dissolved in glycerol was heated at 200℃ for 30 min. The thermal products were separated by hexane extraction and analyzed by HPLC using a reversed phase μ-Bondapak C_(18)-column with two kinds of elution solvents: a mixture of acetonitrile and methanol (3:2), and of acetonitrile, methanol, 2-propanol, chloroform and methylene chloride (3:2:5:0.5:0.5) in a gradient mode. The isolated thermal products of alpha-tocopherol were more viscous than alpha-tocopherol, and dark brown in color. Major thermal degradation products of alpha-tocopherol were identified by LC-MS, and the structures of thermal products were proposed. Alpha-tocopherol and its thermal degradation products were degraded into fragments, mainly at the non-aromatic parts. The degradation products of alpha-tocopherol were combined with oxidized product (tocopherylquinone) to make thermal products through dimerization.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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