The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method
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- 作者：Yi Chen1 ; Ying Yang1 ; Shaoping Nie ; Xi Yang ; Yuting Wang ; Meiyan Yang ; Chang Li ; Mingyong Xie ; myxie@ncu.edu.cn" class="auth_mail
- 关键词：trans Fatty acids ; Gas chromatography ; Palm oil ; Fried chicken fillets
- 刊名：Food Control
- 出版年：October 2014
- 年：2014
- 卷：44
- 期：Complete
- 页码：191-197
- 全文大小：643 K
文摘
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52 kinds of fatty acids have been separated simultaneously.
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Higher temperature leads to drastic isomerization of PUFA.
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The peak elution sequence is Rt Cn < Rt Cn + 1,2,3 …; Rt trans-Cn < Rt cis-Cn.
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A fast exchange of FAs is found between chicken fillets and the oil.