[Preliminary study of peroxidlipid in edible oils and fats].
In this article we report that peroxidlipid in edible oil-fats is extracted by using thylene glycol and measured by using TBA colorimetric method. This method is simple, rapid and has a high degree of accuracy with CV of 4.5%. The contents of peroxidlipid have been studied for certain edible oil-fats before and after high heat. The results showed that the contents of LPO were markedly increased after high heating.
Hu
Y J
YJ
No. 153 Hospital of Chinese PLA, Zhengzhou.
D005224:Fats, Unsaturated / Q000737:chemistry*; D006358:Hot Temperature; D008054:Lipid Peroxides / Q000032:analysis*
D005224:Fats, Unsaturated; D008054:Lipid Peroxides