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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.3
- 발행연도
- 2009.9
- 수록면
- 260 - 264 (5page)
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초록· 키워드
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A high-performance liquid chromatography method was applied to determine the contents of tocopherols in edible oils using a LiChrosorb DIOL HPLC column and hexane fortified with 0.1% acetic acid in an isocratic mode. The validation of the method included tests for linearity, sensitivity, accuracy, precision, and recovery. All calibration curves showed good linear regression (r<SUP>2</SUP>>0.9995) within the tested ranges. The established method offered good precision and accuracy with overall intra-day and inter-day variations of 0.94～4.27 and 1.77～4.88%, respectively. The tocopherol recoveries ranged from 91.44～108.90%. Subsequently, the method was successfully applied to qualitatively and quantitatively determine the total contents of α, γ, and δ-tocopherols in 12 selected refined edible oils, showing a range of 0.92 to 188.71 mg/100 g.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
ACKNOWLEDGEMENT
REFERENCES
참고문헌 (23)
참고문헌 신청
1. [학술지(정기간행물)] - Isnardy B / 2003 / Effects of α, γ, and δ-tocopherols on the autoxidation of purified rapeseed oil triacylglycerols in a system containing low oxygen / J Agric Food Chem : 7775 ~ 7780
2. [학술지(정기간행물)] - Wagner KH / 2000 / Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating / Eur J Lipid Sci Technol : 624 ~ 629
3. [학술지(정기간행물)] - Kulas E / 2001 / Different tocopherols and the relationship between two methods for determination of primary oxidation products in fish oil / J Agric Food Chem : 1724 ~ 1729
4. [학술지(정기간행물)] - Jung MY / 1990 / Effects of α, γ and δ-tocopherols on oxidative stability of soybean oil / J Food Sci : 1464 ~ 1465
5. [학술지(정기간행물)] - Satue MT / 1995 / Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil / J Am Oil Chem Soc : 1131 ~ 1137
2. [학술지(정기간행물)] - Wagner KH / 2000 / Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating / Eur J Lipid Sci Technol : 624 ~ 629
3. [학술지(정기간행물)] - Kulas E / 2001 / Different tocopherols and the relationship between two methods for determination of primary oxidation products in fish oil / J Agric Food Chem : 1724 ~ 1729
4. [학술지(정기간행물)] - Jung MY / 1990 / Effects of α, γ and δ-tocopherols on oxidative stability of soybean oil / J Food Sci : 1464 ~ 1465
5. [학술지(정기간행물)] - Satue MT / 1995 / Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil / J Am Oil Chem Soc : 1131 ~ 1137
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UCI(KEPA) : I410-ECN-0101-2009-511-018845586