{"title":"[Heated oils : analytical aspects].","authors":"R Guillaumin","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>About four hundred compounds from fatty acid molecule's clivage, oxidation and polymerisation have been isolated from heated fats. Because of this complexity, two steps of analysis will be considered: --an elaborate analysis: its aim is a best separation and characterisation of the components. It takes a long time and a great deal of means. Required for a basis knowledge, it is a guide for a control analysis; --a control analysis determinating the chemical compounds of a same family or with a similar structure. Thanks to specific methods oxiacids or oxidized glycerides and some cyclic-monomeres are determinated. The column chromatographies are able to separate unaltered compounds from the total polar artefacts, a gas chromatography with an internal standard is used for determing the cyclic monomeres. Heated fats and oils are also tested by a number of methods which involve identification of chemical and physical characteristics. Some examples are given.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 2","pages":"365-75"},"PeriodicalIF":0.0000,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annales de la nutrition et de l'alimentation","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
About four hundred compounds from fatty acid molecule's clivage, oxidation and polymerisation have been isolated from heated fats. Because of this complexity, two steps of analysis will be considered: --an elaborate analysis: its aim is a best separation and characterisation of the components. It takes a long time and a great deal of means. Required for a basis knowledge, it is a guide for a control analysis; --a control analysis determinating the chemical compounds of a same family or with a similar structure. Thanks to specific methods oxiacids or oxidized glycerides and some cyclic-monomeres are determinated. The column chromatographies are able to separate unaltered compounds from the total polar artefacts, a gas chromatography with an internal standard is used for determing the cyclic monomeres. Heated fats and oils are also tested by a number of methods which involve identification of chemical and physical characteristics. Some examples are given.
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