Article ID Journal Published Year Pages File Type
5133155 Food Chemistry 2017 22 Pages PDF
Abstract
Effect of temperatures on thermal oxidation of palmitic acid was studied by the combination of EPR and GC-MS/MS. DMPO was used as the spin trap. The experimental spectrum was simulated with alkyl and alkoxyl spin adducts. Total amount of spins, a parameter to indicate radical concentrations, detected at 180 °C was nearly 10 times higher than that at 175 °C. Besides, total amounts of spins detected at 180 °C decreased rapidly because of the reaction between radical adducts and newly formed radicals. Signal intensities of alkyl radical adducts increased rapidly from 0.405 to 4.785 from 175 °C to 180 °C. Besides, more palmitic acid degraded to oxidized compounds from 175 °C to 180 °C than that of other temperature ranges. The C-C linkages between carbons 2 to 6 were easier to be oxidized at 180 °C. The results all implied that oxidation rates of palmitic acid samples increased rapidly from 175 °C to 180 °C.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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