Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

DOI Web Site Web Site PubMed 参考文献17件
  • Liu Cuifang
    Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology
  • Li Jun
    Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology
  • Bi Yanlan
    Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology
  • Wang Xuede
    Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology
  • Sun Shangde
    Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology
  • Yang Guolong
    Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology

この論文をさがす

抄録

<p>The rules and patterns of thermal losses of tertiary butylhydroquinone (TBHQ) in palm oil (PO) and its effect on the qualities of PO were investigated by oven heating method. Volatilization and transformation products of TBHQ in PO were also studied in detail under heating treatment. Results showed that at low temperature (< 135°C), TBHQ had better antioxidative properties, while its antioxidative potency to PO was significantly weakened at high temperature (≥ 135°C). In addition, as heating temperatures increased and heating time prolonged, losses of TBHQ significantly increased in PO. Volatilization was the major pathway for losses of TBHQ in PO under heating treatment. Meanwhile, a small portion of TBHQ was transformed and the major transformation product was 2-tertbutyl-1,4- benzoquinone (TQ). Moreover, TQ and several decomposition products of PO were also observed in the volatilization products of TBHQ.</p>

収録刊行物

参考文献 (17)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ