https://scholars.lib.ntu.edu.tw/handle/123456789/413599
標題: | Changes in allicin in various fats and oils at 45¢XC | 作者: | Sheen L.-Y. Wu J.-J. |
關鍵字: | allicin;decomposition products;fats and oils | 公開日期: | 1997 | 卷: | 22 | 期: | 1 | 起(迄)頁: | 89-102 | 來源出版物: | Nutritional Sciences Journal | 摘要: | Changes in allicin in various fats and oils were investigated. Mixtures of allicin and various oils, including soybean oil, teaseed oil, processed animal oil, peanut oil, sunflower oil, olive oil, linseed oil, and lard, were incubated in an oven at 45¢XC. At different incubation time intervals, allicin and its decomposition products were extracted from samples, and analyzed by high performance liquid chromatography. After allicin was incubated in various oils at 45¢XC for 60 min, the residual content of allicin in linseed oil was the least (16.51%), that in lard was more (39.26%) but still was less than that in the control (49.53%). This shows that allicin is not stable in fats and oils. After heating, the amount of decomposition products of allicin such as ajoene, 2-vinyl-4H-1,3-dithiin and 3 vinyl-4H-1,2-dithiin, etc., existing in lard and processed animal oil were 172 and 176.91 mg/ml extract, respectively; those in teaseed oil and olive oil were 150.74 and 138.16 mg/ml extract, respectively, that in linseed oil was the least (116.71 mg/ml extract) but still was more than in the control (61.06 mg/ml extract). Thus, fats and oils have a protective effect on these decomposition products. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413599 | ISSN: | 10116958 |
顯示於: | 食品科技研究所 |
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