Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS

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• 作者：Hongjian Chen^a ; Peirang Cao^a ; Bo Li^a ; Dewei Sun^a ; Yong Wang^b ; Jinwei Li^a ; Yuanfa Liu^a ; ^{yfliu@jiangnan.edu.cn}
• 关键词：Oleic acid (PubChem CID ; 445639) ; 5 ; 5-Dimethyl-1-pyrroline N-oxide (PubChem CID ; 1774) ; Ethanol (PubChem CID ; 702) ; Diethyl ether (PubChem CID ; 3283) ; Acetic acid (PubChem CID ; 176) ; Isooctane (PubChem CID ; 182333) ; potassium hydeoxide (PubChem CID ; 14797) ; Phenolphthalein (PubChem CID ; 4764) ; Benzene (PubChem CID ; 241) ; Toluene (PubChem CID ; 1140)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1434-1441
• 全文大小：618 K
• 卷排序：221

文摘

The apply of EPR with DMPO as spin trap in thermal oxidation of oleic acid. Identification of alkyl spin adducts as the most abundant radical species. Higher percentage of (E,E)-2,4- decadienal with higher water content.