A Simple Fluorometry of Hydroperoxides in Oils and Foods.
A fluorometry of hydroperoxides in oil and food samples was developed using diphenyl-1-pyrenylphosphine (DPPP) with a sample size of less than 20 mg by a batch method. The sensitivity was more than 10,000 times that of the conventional iodometry. A good accordance was obtained between peroxide values (POV) measured this way and by iodometry (r = 0.9995, n = 41, POV = 0.04-240).
a Department of Food Chemistry, Faculty of Agriculture , Tohoku University, Tsutsumidouri-Amamiyamachi 1-1, Aoba , Sendai 981 , Japan.
K
K
Akasaka
a Department of Food Chemistry, Faculty of Agriculture , Tohoku University, Tsutsumidouri-Amamiyamachi 1-1, Aoba , Sendai 981 , Japan.
I
I
Sasaki
a Department of Food Chemistry, Faculty of Agriculture , Tohoku University, Tsutsumidouri-Amamiyamachi 1-1, Aoba , Sendai 981 , Japan.
H
H
Ohrui
a Department of Food Chemistry, Faculty of Agriculture , Tohoku University, Tsutsumidouri-Amamiyamachi 1-1, Aoba , Sendai 981 , Japan.
H
H
Meguro