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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Aging Effects on Macadamia Nut Oil Studied by Electrospray Ionization Fourier Transform Ion Cyclotron Resonance Mass Spectrometry
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Aging Effects on Macadamia Nut Oil Studied by Electrospray Ionization Fourier Transform Ion Cyclotron Resonance Mass Spectrometry

机译:电喷雾电离傅里叶变换离子回旋共振质谱研究夏威夷果仁油的老化效应

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摘要

High-resolution electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry is successfully used in the detailed molecular analysis of aged macadamia nut oils. The results are consistent with peroxide values, the current industry measure for rancidity, and provide detailed molecular information on the oxidative and hydrolytic degeneration of such oils. Mass analysis of macadamia oil samples stored for extended periods at 6 °C revealed that oils obtained by the cold press method are more susceptible to aging than those obtained using modified Soxhlet or accelerated solvent extraction methods.
机译:高分辨率电喷雾电离傅里叶变换离子回旋共振质谱已成功地用于陈年澳洲坚果油的详细分子分析。结果与过氧化值一致,过氧化值是目前工业上对酸败的衡量标准,并提供了有关此类油的氧化和水解变性的详细分子信息。对在6°C下长时间存储的澳洲坚果油样品进行的质量分析显示,与使用改良的索氏萃取法或加速溶剂萃取法所得的油相比,通过冷压法所得的油更易老化。

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