加熱留出物の組成
加熱による油脂の性状の変化と栄養価の変化 (第5報)
1965 年 14 巻 7 号 p. 347-352
詳細
1965 年 14 巻 7 号 p. 347-352
In the previous paper the author observed that distillable products are formed when oils are heated at 300°C. The author considered it may be helpfull to elucidate the characteristic changes of heated oil when chemical compositions of this distillable products would be identified.
The distillable products consist of acidic, carbonyl and neutral fractions. The acidic fraction mainly consists of free fatty acids. The pattern of fatty acids is resemble to that of original fatty acids composition at the early stage of heating and as the heating time increases the content of lower fatty acids increases.
In the neutral fraction more than 15 peaks were observed by gas chromatography. The main components were hydrocarbons, the carbon number of which was 8, 9, 10, 11 and 12.
The author concluded that cleavage of ester linkage is dominant at the early stage of heating at 300°C and that the cleavage of oxidative products follow, causing the formation of lower fatty acids.
