Identification and mechanism of formation of certain mutagenic components in the volatile condensates from oxidized and heated edible oils
Identification and mechanism of formation of certainmutagenic components in the volatile condensatesfrom oxidized and heated edible oils出 版 物：《Journal of Environmental Sciences》 (环境科学学报（英文版）)
年 卷 期：1994年第6卷第2期
页 面：200-205页
核心收录：
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
主 题：edible oils volatile condensates mutagens crotonaldehyde 2-methylacrolein.
摘 要：Edible oils-rapeseed oil, soybean oil and peanut oil are heated in air at 270-280 ℃respectively. The volatile condensates are collected and analyzed by means of GC/MS. Eithercrotonaldehyde or 2-methylacrolein is found respectively in the condensates of rapeseed oil andsoybean oil. Neither crotonaldehyde nor 2-methylacrolein is found in the condensates of peanut *** of formation of crotonaldehyde is discussed.
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